Teresa's Recipes
Pan-Seared Steelhead with Roasted Asparagus and Creamy Hollandaise
A sumptuous seafood treat, this recipe highlights the rich and buttery flavor of steelhead trout. Paired with the earthy notes of roasted asparagus and adorned with a silky, luxurious hollandaise sauce, this dish promises a culinary experience that will delight your senses. Hollandaise sauce, hailing from France, is a classic emulsion of egg yolk, butter, and lemon juice, traditionally served with fish or vegetables. Its creamy texture and tangy flavor complement the steelhead trout and asparagus, enhancing their natural flavors and creating a harmonious blend.
Ingredients
- 1/8 teaspoon Cayenne pepper
- 1/2 cup, melted Unsalted butter
- 1 tablespoon Lemon juice
- 3 Egg yolks
- To taste Black pepper
- To taste Salt
- 2 tablespoons Olive oil
- 1 bunch Asparagus
- 4 (6-ounce) fillets Steelhead trout fillets
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Calories: 530
- Fat: 36g
- Carbs: 4g
- Protein: 45g
- Sodium: 180mg
- Sugar: 2g
Instructions
- Preheat your oven to 400°F (200°C).
- Trim the ends of the asparagus spears and arrange them on a baking sheet. Drizzle them with a tablespoon of olive oil, season with salt and black pepper, and toss to ensure they're evenly coated.
- Roast the asparagus in the oven for 10-12 minutes, until they're tender and slightly charred.
- While the asparagus is in the oven, season the steelhead trout fillets with salt and pepper.
- Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the trout fillets, skin side down, and sear for 3-4 minutes on each side until they're cooked through and the skin is crispy.
- To prepare the hollandaise sauce, whisk together the egg yolks and lemon juice in a heatproof bowl until the mixture is frothy.
- Place the bowl over a pot of simmering water, ensuring the water doesn't touch the bottom of the bowl. This method, known as a 'bain-marie' or water bath, gently cooks delicate foods like egg yolks.
- Slowly drizzle the melted butter into the egg yolk mixture, whisking constantly. Continue to whisk until the sauce thickens and emulsifies.
- Remove the sauce from the heat and whisk in the cayenne pepper. Season with salt to taste.
- To serve, arrange the roasted asparagus on a plate, top with the seared steelhead trout, and finish with a generous drizzle of the hollandaise sauce. Enjoy your gourmet meal!