Almond Crusted Steelhead with Chilean Barbacoa Sauce and Fingerling Potatoes
½ pound mixed fingerling potatoes, quartered
1 small carrot, shredded
½ cup edamame or frozen peas
1 Tablespoon Butter, cut into two sections
10 mint leaves, sliced thin
Salt and Pepper
Heat oven to 320 degrees. Warm half the butter in a medium sauté pan and add the butter. When the butter is foaming add the potatoes and coat. Place in oven and bake for 15 minutes until fork tender. In the hot pan add the carrots, peas, butter and mint leaves. Toss and season with salt and pepper. Cover with lid and reserve. (don’t worry, the residual heat from the pan will finish the peas and carrots perfectly)
Chilean Barbacoa Sauce
This sauce was originally used by Kelly Chatterton, a steelheader and Chef from Boise, on big ocean run brown trout in Chile.
½ cup brown sugar
1 tablespoon soy
1 tablespoon Worcestershire
3 tablespoons Dijon mustard
1 tablespoon garlic powder
½ cup port, sherry or Madeira
½ cup sherry vinegar
3 tablespoons tomato paste
Add all ingredents to a small sauce pan. Heat to a boil to combine. Reserve.
Almond Crusted Steelhead
½ cup almonds, sliced and crushed in your hand
2 ea 6oz Steelhead fillets
1 tablespoon Canola Oil
Salt and pepper
Heat oven to 320 degrees. Wet the fish slightly under the tap. Massage the crushed and sliced almonds onto the inside surface of the fish (not the skin side). Place skin side down. Heat medium sauté pan on medium, add the oil. Place fish almond side down into the pan. Let cook for 2-3 minutes or until the almonds turn a toasted brown color. Flip and place in oven about 5 minutes but this will depend on how thick your fish is.
Split the potato and edamame dish onto two plates. Place the cooked almond crusted fish on the side of each and garnish with about a 2 tablespoons of the barbacoa sauce. One tablespoon on top of the fish and one circling the potatoes. Bon Appetite!