Pan-Seared Fresh Trout

Ingredients (Serves 2)

For the Trout:

• 2 fresh trout fillets, skin-on

• Salt and black pepper, to taste

• 1 tbsp olive oil

For the Pea Purée:

• 1 cup fresh or frozen peas

• 5-6 fresh mint leaves

• ½ tsp salt

• ½ tbsp lemon juice

• 2 tbsp water (if needed, for consistency)

For the Potatoes:

• 6-8 fingerling potatoes

• Salt, to taste

• 1 tbsp butter

For the Shiitake Mushrooms:

• 1 cup shiitake mushrooms, sliced

• 1 tbsp olive oil

• ½ tsp dried Mediterranean herbs (such as thyme, oregano, and rosemary)

• Salt, to taste

For Garnish:

• Microgreens

• Fresh cilantro leaves

Instructions

1. Prepare the Pea Purée and Fingerling Potatoes

1. Bring a small pot of water to a boil. Add steamer basket with frozen peas. Steam until soft and still bright green

2. Immediately transfer the peas to an ice bath to retain their vibrant color.

3. Drain the peas again and blend in a blender or food processor with mint, salt, and lemon juice. Add a little water or broth if needed for a smooth consistency. Set aside.

2. Cook the Fingerling Potatoes

1. In a pot of salted boiling water, cook the halved fingerling potatoes for about 10 minutes or until fork-tender. Drain and let cool slightly.

2. Heat a pan over medium heat and add the butter. Place the potatoes cut-side down in the pan and sear until golden brown and crispy. Remove them from the pan and set them aside.

3. Sauté the Shiitake Mushrooms

1. Heat olive oil in a pan over medium heat.

2. Add the sliced shiitake mushrooms and dried Mediterranean herbs. Sauté for about 4-5 minutes until golden brown. Season with salt to taste. Set aside.

4. Pan-Sear the Trout

1. Pat the trout fillets dry and season with salt and black pepper.

2. Heat olive oil in a pan over medium-high heat.

3. Place the trout fillets skin-side down and sear for about 3-4 minutes until the skin is crispy and the fish is mostly cooked through.

4. Flip and cook for just 15 seconds on the other side. Remove from heat and set aside.

5. Assemble the Dish

1. Spread a spoonful of pea purée onto each plate.

2. Arrange the golden seared potatoes on top.

3. Place the trout fillet over the potatoes, skin side up.

4. Scatter the sautéed shiitake mushrooms around the plate.

5. Garnish with microgreens and fresh cilantro leaves.

Serve immediately and enjoy! 🍽️