Baked Sea Trout, Vegetables, Green Garlic Lovage Sauce Recipe
- 2 x fresh sea trout filleted with the skin on Extra virgin olive oil Creole seasoning see* Note
- 6 Tbsp. butter
- 2 lb first of the season red potatoes boiled till fork tender Salt to taste Freshly-grnd black pepper to taste
- 1 lb sugar snap peas cleaned, blanched
- 2 lrg bundles of asparagus blanched
- 1 c. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. minced lovage
- 1/4 c. minced green garlic
- 1/2 tsp crushed red pepper
- Preheat the oven to 350 degrees.
- Season the trout with extra virgin olive oil and Creole seasoning.
- Place on a parchment-lined baking sheet and place in the oven.
- Bake for 10 min, or possibly till fish is cooked through.
- For the potatoes and vegetables: Heat a large saute/fry pan.
- Add in 3 Tbsp.
- of the butter and the new potatoes.
- Saute/fry in the butter for 5 min.
- Season with salt and pepper.
- In another saute/fry pan, saute/fry the snap peas in 2 Tbsp.
- of butter for 3 min.
- Season with salt and pepper.
- In another saute/fry pan, saute/fry the asparagus in the remaining Tbsp.
- of butter.
- Season with salt and pepper.
- Turn all of the vegetables out onto a large platter and keep hot.
- For the sauce: Heat the extra virgin olive oil in a large saute/fry pan.
- Season with salt and pepper.
- When the oil is warm, add in the lovage, green garlic and crushed red pepper and cook for 5 min.
- Remove from the heat.
- To serve: Place the fish on top of the vegetables and potatoes.
- Pour the sauce over the fish.
- Garnish with Creole seasoning.
- This recipe yields 4 to 6 servings.
trout, butter, potatoes, sugar snap peas, blanched, extravirgin extra virgin olive oil salt, lovage, green garlic, red pepper
Taken from cookeatshare.com/recipes/baked-sea-trout-vegetables-green-garlic-lovage-sauce-75634 (may not work)