Smoked Steelhead
serves 4
Ingredients
4 x 180g steelhead or salmon filets
30ml olive oil
20ml vegetable oil
15ml unsalted butter
1 shallot, minced
40ml leeks, sliced, white part only
120ml white wine
180g assorted mushrooms, cleaned and chopped
30ml chopped chives
500ml heavy cream
240g fresh aspargagus, cut in 2” lengths on the bias
12-16pc fresh large ravioli, your choice of flavours, squash, artichoke, mushroom
Let smoker run for 20 minutes prior to placing the fish in.
The smoking of this fish is not to cook it but to give it a smoky flavor. The cooking is done in a hot pan to give the flesh a crispy texture. If you do not have the option to cold smoke then skip this step and just serve it pan seared. Brush the filets with olive oil place skin side down on smoker racks. Place in smoker and cold smoke the fish for 20 minutes. Remove from the smoker and set aside.
Cook and chill the ravioli as per the package instructions.
Over medium high, heat the vegetable oil until it starts to smoke. Season the smoked fish with salt and place flesh side down into the hot pan. Sear on both sides 3-4 minutes until fish is cooked to medium or desired doneness. If pan is too hot turn down heat.
While fish is cooking start preparing the sauce. Over medium heat melt the butter; add the shallots and leeks, sauté until fragrant. Add the sliced mushrooms and sauté until soft 2-3 minutes. Add the white wine and simmer until reduced by half. Add the cream and reduce slightly, add the pre cooked ravioli and asparagus and simmer until sauce is reduced and coating the pasta. Fold in the chives, adjust seasoning, divide into serving dishes and place the steelhead on top.
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