Baked Sea Trout with Green Market Potatoes and Vegetables with Green Garlic Lovage Sauce

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • For the Fish:
  • 2 fresh sea trout, filleted with the skin on
  • Olive oil
  • Creole seasoning, recipe follows
  • For the potatoes and vegetables:
  • 6 tablespoons butter
  • 2 pounds first of the season red potatoes, boiled until fork tender
  • Salt and freshly ground black pepper
  • 1 pound sugar snap peas, cleaned and blanched
  • 2 large bundles asparagus, blanched
  • For the Lovage and Green Garlic Sauce:
  • 1 cup extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 1/2 cup lovage, chopped
  • 1/4 cup green garlic, chopped
  • 1/2 teaspoon crushed red pepper
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions
For the Lovage and Green Garlic Sauce:

Preheat the oven to 350 degrees F. Drizzle the trout with olive oil and season with the Creole seasoning. Put it on a parchment lined baking sheet and place in the oven. Bake for 10 minutes, or until the fish is cooked through.

For the potatoes and vegetables: Heat a large saute pan over medium heat. Melt the 3 tablespoons butter, add the new potatoes, and saute for 5 minutes. Season with salt and pepper.

In another saute pan, saute the snap peas in 2 tablespoons butter for 3 minutes. Season with salt and pepper.

In another saute pan, saute the asparagus in the remaining 1 tablespoon of butter. Season with salt and pepper. Turn all of the vegetables out onto a large platter and keep warm.

For the sauce. Heat the olive oil in a large saute pan and season with salt and pepper. When the oil is hot, add the lovage, green garlic, and crushed red pepper and cook for 5 minutes. Remove from the heat.

To serve: Place the fish on top of the vegetables and potatoes. Pour the sauce over the fish. Sprinkle with a little more Creole Seasoning.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly.

Yield: 2/3 cup


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