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Categories:
fresh sea trout olive oil seasoning butter red potatoes salt sugar bundles extra-virgin olive oil salt freshly ground black pepper green garlic red pepper paprika salt garlic black pepper onion powder cayenne pepper dried leaf oregano thyme
Viewed: 30 - Published at: 7 months agoIngredients
- 2 fresh sea trout, filleted with the skin on
- Olive oil
- Creole seasoning, recipe follows
- 6 tablespoons butter
- 2 pounds first of the season red potatoes, boiled until fork tender
- Salt and freshly ground black pepper
- 1 pound sugar snap peas, cleaned and blanched
- 2 large bundles asparagus, blanched
- 1 cup extra virgin olive oil
- Salt
- Freshly ground black pepper
- 1/2 cup lovage, chopped
- 1/4 cup green garlic, chopped
- 1/2 teaspoon crushed red pepper
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Method
- Preheat the oven to 350 degrees F. Drizzle the trout with olive oil and season with the Creole seasoning.
- Put it on a parchment lined baking sheet and place in the oven.
- Bake for 10 minutes, or until the fish is cooked through.
- For the potatoes and vegetables: Heat a large saute pan over medium heat.
- Melt the 3 tablespoons butter, add the new potatoes, and saute for 5 minutes.
- Season with salt and pepper.
- In another saute pan, saute the snap peas in 2 tablespoons butter for 3 minutes.
- Season with salt and pepper.
- In another saute pan, saute the asparagus in the remaining 1 tablespoon of butter.
- Season with salt and pepper.
- Turn all of the vegetables out onto a large platter and keep warm.
- For the sauce.
- Heat the olive oil in a large saute pan and season with salt and pepper.
- When the oil is hot, add the lovage, green garlic, and crushed red pepper and cook for 5 minutes.
- Remove from the heat.
- To serve: Place the fish on top of the vegetables and potatoes.
- Pour the sauce over the fish.
- Sprinkle with a little more Creole Seasoning.
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
