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

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