Photo: Baked Sea Trout with Green Market Potatoes and Vegetables with Green Garlic Lovage Sauce Recipe
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
Directions
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):
- 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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By stormin5150
Oakhurst
on October 25, 2011
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This recipe is anything but bland. I loved it through and through as I normally can't stand the thought of Lake Trout. But in this recipe we caught a few fresh Lake trout and a kokanee salmon and decided to give this recipe a wirl. Although it was a bit spicy for my taste and our family, we could not disagree that it made each taste better than the last. Definately something to serve those that are not fish consumers.
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