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

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2000

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  • Cook Time:

    20 min

  • Level:

    --

  • Yield:

    4 to 6 servings

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Times:

Prep
10 min
Inactive Prep
--
Cook
20 min
Total:
30 min
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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 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
  • Pepper
  • 1/2 cup lovage, chopped
  • 1/4 cup green garlic, chopped
  • 1/2 teaspoon crushed red pepper

Directions

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

For the potatoes and vegetables: Heat a large saute pan. Add 3 tablespoons of the butter and the new potatoes. Saute in the butter for 5 minutes. Season with salt and pepper. In another saute pan, saute the snap peas in 2 tablespoons of butter for 3 minutes. Season with salt and pepper. In another saute pan, saute the asparagus in the remaining 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. 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. Garnis

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

Combine all ingredients thoroughly.

Yield: 2/3 cup

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