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Springing for Steelhead

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The Napa Farmer’s Market is back on! It actually opened two weeks ago, but I couldn’t make it until yesterday. And I was so excited that I forgot to get cash and only had $8 with me. The first thing that caught my eye was a small bag of shelled English peas. It was $3, but I had never cooked with them before so I splurged. I wandered around the rest of the market, scouting each stand to see what looked the best. I stopped at the seafood stand in the back and noticed some Steelhead trout filets – something else I had never cooked before. I purchased (with my credit card) a filet that was over half a pound and went back to another stand to pick up assorted zucchini, squash and a spring onion for a little over $5, but the farmer let it slide. You won’t get that at Whole Foods!

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Spring Pea and Zucchini Salad with Pan-Seared Trout (serves 2)

  • 1 medium zucchiniIMG_1956
  • 1/4 cup Sherry vinegar
  • 1 shallot, finely chopped
  • 1 tsp anchovy paste
  • 1 tsp dijon mustard
  • 4 TB olive oil, divided
  • 2 garlic cloves, peeled
  • 10 oz wild trout
  • 1 TB fresh lemon juice
  • salt and pepper
  • 12 radicchio leaves, torn
  • 1 small fennel bulb, sliced very thinly with a mandoline
  • 1/2 cup shelled English Peas
  • 8 mint leaves, coarsely chopped
  • 10 parsley leaves, coarsely chopped

Slice the zucchini lengthwise with a mandoline. Sprinkle zucchini evenly with salt and place in a small colander in the sink for about 5 minutes. Rinse the zucchini under cold water and lay out on a clean dishtowel. Carefully fold the towel over the zucchini and roll to squeeze out the excess water and let sit.

In a small food processor, pulse a shallot. Add lemon juice, Dijon, anchovy paste, Sherry vinegar, salt and pepper. Process to combine, and add 2 TB oil in a slow, steady stream. Transfer to a small container and set aside.

IMG_1958

In a large non-stick pan, heat 2 TB olive oil over a medium flame. Add garlic cloves and toss off heat to flavor the olive oil. Bring the pan back to the heat and add trout, skin side down. Chop two fonds off the fennel bulb and add to the pan. Cook for 3 minutes to sear the skin, then lower the heat and cover; continue to cook for about 8 minutes, or until the flesh is light pink. Transfer to a cutting board and let cool for a few minutes.

IMG_1955

 

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Meanwhile, assemble the salad: radicchio, fennel, peas, mint and parsley. Top with the zucchini slices and dressing to taste (add by the tablespoon), then toss to combine. Top with half of the trout filet and serve! I enjoyed this meal with 2013 Madam Preston White Rhone Blend – a family favorite! It’s bright and crisp, but the Rhone varietals add slight creamy undertones that make the wine stand up well to a heartier seafood.

Put an egg on it!

Put an egg on it!

The best part of making this meal was the leftovers! I incorporated the trout, english peas and fennel fonds into a quinoa breakfast bowl and it was spectacular. Sauté chopped fennel fonds with chopped white onion and garlic for a few minutes. Add the peas, trout (broken up), 3/4 cup of cooked quinoa, and a handful of coarsely chopped spinach and sauté to combine. Once hot, top with an egg, cover the pan, and lower the heat. Cook for 5 minutes then devour. I actually enjoyed this more than the salad, but that may have been due to my slight hangover.

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

6 responses »

  1. Wow Kelsey, both dishes look delicious!!! I can’t wait for you to cook dinner for me in CA!

    Reply
  2. I love the combination of spring flavours, I’m all about that right now!

    What did you think of the Steelhead trout? Usually I score the skin, and sear it skin side down in the pan. You end up with a beautiful piece of crispy skin, but it’s not to everyone’s preference.

    Well done, and thanks for the inspiration!

    Reply
    • I loved the Steelhead! I did leave the skin on while I seared it, and it was crispy and delicious. But I removed it before adding to the salad because I thought the texture wouldn’t work as nicely with all the other ingredients. So I just ate it separately 🙂

      Reply
  3. …also, highly jealous of what you are able to get for $8 at your local farmers market. It’s a bit pricier up here on the West Coast of Canada!

    Reply
  4. Wow- what a beautiful salad!

    Reply

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