Thursday, December 29, 2011
Grilled Steelhead on a Bed of Chard and a Parsnip Puree...
Recipe for four:
1 and 1/2 pounds of steelhead fillets, skin on
1 parsnip rough chopped
1 red onion rough chopped
2 stalks celery rough chopped
2 carrots rough chopped
1 t garlic finely chopped
1 big double hand full of chard chopped
1 c heavy cream
2 T butter
2 T olive oil
First, cut your steelhead into four pieces, rub with a little olive oil and season with salt and pepper.
Now start your grill and get it nice and hot. While that's happening, get a medium sized saucepan and over medium high heat add 1 T butter and 1 T olive oil. When the butter has melted and is foaming add all the vegetables, shaking the pan a bit. Lower the heat to low and cover with a lid, cook until soft, then add the cream.
Start cooking the steelhead, presentation side down, or skin side up, turn when some nice color has been achieved, then finish in the oven if necessary.
In a separate pan, add the remaining butter and oil, and melt the chard. While that's happening, puree the vegetable mixture and return it to the pan to keep warm!
On warm plates, add a ladle of the puree, then a scoop of chard, and then put the steelhead on top!
Bon Appetit! Chef Hobbes