Pomegranate Glazed Steelhead with Roasted Fennel
(Created by Chef Rama Ginde, @WannaBeeChef)
Serves 4
Provided by Hudson Valley Fisheries
Ingredients:
1/2 cup pomegranate seeds
1 tbsp. clarified butter
1 tbsp. parsley, chopped
1 lb. New York Steelhead fillet, leave the fillet whole
1 head of fennel, cut into quarters
salt
pepper
Pomegranate glaze:
2 tbsp. honey
1 cup pomegranate juice
3-4 parsley sprigs
2 garlic cloves
1 tbsp. red wine vinegar
salt
black pepper
Directions:
In a small saucepan, add glaze ingredients and simmer for 20 minutes, stirring periodically.
Preheat a large sauté pan on medium heat. Season steelhead with salt and pepper. Add clarified butter to pan. Place steelhead flesh side down on the pan and sear for 4-5 minutes. Start the same process with fennel quarters on the side of the same pan. Flip steelhead and sear on the other side for 2 minutes. Repeat process with fennel. Add 1/2 of the pomegranate glaze to the pan and began to spoon glaze over the fish and fennel for the remaining 2 minutes.
Remove fish from the pan and place on serving platter. Garnish with fennel wedges. Drizzle the remaining glaze over the fish. Garnish with pomegranate seeds and chopped parsley.
Limestone Springs Trout Sliders
Ingredients:
Limestone Springs Rainbow Trout
Seasoning (if desired)
Potato Rolls (small to medium in size
Cole Slow
Directions:
Preheat grill between 350-400F
Place Rainbow Trout skin side down
If desired lightly season with lemon pepper or a simple fish seasoning
Grill Rainbow Trout skin side down with the lid closed
A simple grilling tip is 7 minutes per inch of Rainbow Trout flesh)
When the entire flesh turns white in color, take a thin grill spatula directly between the skin and the flesh and remove from grill, leaving the skin behind (After Trout has been removed you can peel off the skin from the grill, which makes what we call great trout bacon!)
Place the desired amount of grilled Trout inside a Potato Roll and top with your favorite local cole slaw, serve immediately …. and Enjoy!
Springcress Trout and Aparagus Recipe
Ingredients:
Springcress Trout fillet
Minced garlic
1 Tbsp of melted butter
Salt and ground pepper
Slices of lemon or lemon juice
(Optional) Asparagus and leeks, or any vegetable choices of your preference, sauté and
add on top of fillet. Or lay the fillet over a bed of rice.
Directions:
Place fillet on foil and season with minced garlic, butter, salt, ground pepper, and lemon. Wrap fillets in foil and place in the oven for 15-17 minutes at 375 degrees. For a more golden look, open the foil and place under broiler for 2-3 more minutes after cooking.
Smoked Trout Poppers
Chef Ron, the Tropical Scandinavian
Ingredients:
1 cup smoked trout, flaked
1 package mini bell peppers – reds, yellow and orange
8 oz package cream cheese (softened)
2 oz sharp cheddar cheese spread
1 tsp Worcestershire sauce
½ tsp salt-free seasoning mix
¼ cup diced water chestnuts
¼ cup chopped scallions
Optional ingredients include – hot sauce, hot peppers diced, and finely diced celery and diced peppers from cut off tops
Directions:
Mix trout, cream cheese, cheddar cheese, Worcestershire sauce, seasoning mix, water chestnuts and scallions in a bowl. Cut each mini pepper so top is off while laying on its side and remove seeds. Fill each pepper with smoked trout spread, then chill before serving. You can make the spread up ahead of time and let set in the refrigerator which enhances the flavor.