Spring Trout with Pea Shoots and Potatoes

 

Spring Trout with Pea Shoots and Potatoes

 

Serves 2

 

Ingredients:

zest of 1 lime

2 T. lime juice

1 large or 2 small filets of red trout*

Lemongrass paste, optional

 

3-4 new potatoes, scrubbed

1 cup edamame or asparagus

 

2 T. cream

2 tsp. prepared horseradish sauce

zest and juice of a lemon

2 T. olive oil

sea salt

pepper

 

3 cloves of garlic, minced (about 2 T.)

1 bunch pea shoots

vegetable oil

 

 

1. Marinate the trout in the lime juice, zest, and optional lemongrass paste in the refrigerator for at least 20 minutes or overnight.
2. Cook the potatoes in boiling salted water for 12 minutes or until tender; add the asparagus or edamame for the final 2-3 minutes of cooking time. Drain and cover with cold water; set aside to cool. Drain well and slice the potatoes.
3. For the dressing, whisk the cream, horseradish, lemon zest and juice and olive oil together and season with salt and pepper.
4. In a wok or skillet, add a swirl of oil and heat to medium high. Pat the trout filets dry with a paper towel and place in wok skin-side down. Cook for 2 minutes and remove to a heated plate. Cover and keep warm.
5. Add the minced garlic and pea shoots to the wok and stir to coat with oil. Cover and cook for 2 minutes. Shoots should be wilted and bright green (See photo below). Lower heat and place the filets back in the wok on top of the shoots. Cover and warm 2 minutes more.
6. Divide the pea shoots, sliced potatoes, asparagus and trout between 2 plates. Drizzle with dressing and garnish with the remaining lemon, cut into wedges.

 

Recipe developed by Lee Recca. Please feel free to copy, distribute and modify this recipe.

* The red or brook trout is one of three species of trout native to North America that is making a comeback after being decimated by the proliferation of the European brown trout. Learn more about this from Smithsonian Magazine.