Steelhead Trout Dinner

Hope you enjoy this Steelhead Trout Dinner. Use either Atlantic salmon or Steelhead trout, they are both sustainably farmed, and delicious.

I tried this dish at St. Lawrence Restaurant in Gastown and absolutely fell in love with it. The Steelhead trout dinner swimming in an extremely rich brown butter sauce, almonds and buttery green beans, served atop a butter-laden mash. It was divine.

Here is a much healthier version of this dish. We will not be using any butter in this creation. We will make an olive oil mash, and lovely fresh-steamed green beans. But of course, this dish is made with Lake Lois Steelhead trout.

BC Steelhead is a Certified Ocean Wise fish from Lois Lake, BC. … Lois Lake Steelhead farm lies in the deep, cold, clean waters of Lois Lake, near the city of Powell River. Lois Lake Steelhead are fed with high-grade sustainable feeds that contain high levels of Omega-3 and Omega-6 fatty acids.

It’s fun going out for a meal, especially when the chef loves what he does, like this dish at St. Lawrence. It was perfect for a night of indulgence, but too rich for everyday meals.

Hope you enjoy my healthier version, you can use Atlantic salmon or Steelhead trout as they are both sustainably farmed and delicious.

With this recipe, we will pan fry the fish skin-side down, for added flavour, while ditching the copious amounts of butter.

Steelhead Trout Dinner
green beans, olive oil mash and toasted almonds

Serves 4

Ingredients:

4 fillets steelhead trout, score the skin to allow it to crisp up

2 tablespoons olive oil

salt and pepper to taste

2 cups plus ¼ cup chicken (or vegetables) broth

1 teaspoon flour whipped with ¼ cup of the broth

4 handfuls green beans, trimmed and washed

5 large potatoes, peeled and quartered

¼ cup olive oil

salt and pepper to taste

To finish:

½ cup toasted almond slivers, 1/2 cup finely chopped green onions, and 2 tablespoons olive oil. Mix well and set aside.

Method:

The mash – Place the potatoes in a large pot of water and bring to a boil, cook until done. Drain, and quickly mash with the olive oil and salt and pepper. Whip with the fork until fluffy. Set aside.

The beans – Place the green beans in a large pan of water, bring to a boil and remove immediately. Drain and plunge in an ice bath. Once completely cool, set aside.

The fish – Pour the olive oil into a cold skillet, place the fish skin side down. Place the skillet over medium heat and cook for 10 minutes. As the pan heats up the skin will cook crisply and the fish will cook to medium. When the fish looks done (with a glistening top, remove and keep warm.

The sauce – Use the same fish skillet with the drippings, add the chicken broth and heat through. Add the whipped flour and broth and whip into the stock. Cook for 3 minutes until it has thickened to a velvety broth. Remove from the heat.

To plate:

Divide the sauce into 4 dinner plates. Spoon mashed potatoes onto one half of each plate. Place the cold green beans onto the half of each plate. Gently lay the fish atop the mash. Sprinkle 1/2 tablespoon each of the almond mix over the green beans. Finish with a sprinkle of sea salt and a few turns of the pepper mill.

Serve immediately.