I'm looking for some recipes for steelhead fish?

Question

I never made this before, it's fresh brought back from fishing trip and it's already filleted

Answer 1

This lordly French dish is prepared in a variety of ways, but basically it is fish fillets served with two sauces and mushrooms in between. The fillets from small salmon, walleye, lake trout, and channel cat are all superb prepared in this fashion.

If the two sauces seem too time-consuming just note that this dish is excellent if only the wine sauce is used.

FILLET OF STEELHEAD BONNE FEMME

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Head, tail, backbone of fish
4 Tbsp Butter
6 Peppercorns
1 c Hollandaise sauce
2 Shallots, sliced
1 1/2 Tbsp Flour
1 c Water
4 Tbsp Milk
1/3 c White wine
Salt and pepper
2 lb Fillets of steelhead
Cucumber and lemon slices
1 Bouquet garni
1/4 ts Thyme,
1/2 ts Tarragon
1/2 lb Mushrooms
-----HOLLANDAISE SAUCE-----
2 Egg yokes
Salt
Fresh lemon juice
1 pn Cayenne
1/4 lb Cold butter, 8 pieces


Put the fish head, etc., peppercorns, and shallots into the water and wine, bring to a boil, then simmer gently for 30 minutes. Strain and set aside.
Arrange the fillets in a shallow glass or earthenware fireproof dish that has been liberally buttered. Add the bouquet garni.
Pour in the reserved fish stock and poach in a 325 degree oven for 20 minutes.
Saute the sliced mushrooms in 2 tablespoons of butter for 5 minutes, coating and stirring a couple of times. Reserve.
Prepare the hollandaise and hold it by covering with a lid.
Make the wine sauce by melting 2 tablespoons of butter in pan, then stir in the flour and cook a few minutes. Turn off heat, pour in the liquor from the poached fillets, then stir and thicken over the fire. Add the milk, then stir until it bubbles. Season to taste.
To assemble: lay the fillets on a fireproof dish and cover with the wine sauce. Now dot the top with mushrooms. Ladle the hollandaise sauce over all and glaze under the broiler.
Garnish with cucumber and lemon slices or with watercress.

HOLLANDAISE SAUCE

In a very heavy pot set over a flame tamer, whisk the eggs until they are well blended, turn lemon-colored, and start to thicken. Be sure heat is low. Add 1 tablespoon of lemon juice when thickening starts.
Start adding butter one piece at a time, whisking each piece until is absorbed with the eggs. Continue until all the butter is used up. It should take about 2 minutes, at which point the sauce will be thick. If at any point you sense that the is about to separate, quickly add a teaspoon of cold milk or cream.
Now whisk in about 1 more teaspoon of lemon juice, a pinch of salt, and optional cayenne. Taste to see that the sauce is lemony enough for your taste.
____________________________________________________
Sauteed Steelhead Steaks
Yield: 1 Serving

Ingredients

3 tb Olive oil
4 Steelhead steaks (4 to 8),
-about 1"
1 c Chopped onion
2 Garlic cloves; minced
1 ts Basil
1 tb Parsley
2 Ripe tomatoes; peeled,
-seeded,
and chopped
1/2 ts Salt
Freshly-ground black pepper;
- to taste

Instructions

Heat oil in good-sized skillet. Add the steaks and saute for 2 to 4
minutes, turn and finish cooking. Remove the steaks and keep them warm.
Add onions, garlic and seasonings to the skillet and cook for about 2 minutes then add the tomatoes. Arrange the steaks over the mixture, cover and cook over a medium-low heat for about 10 minutes, until the fish flakes easily with a fork.

Answer 2

Slow Roasted Steelhead with Mustard Glaze Recipe

2 lbs Steelhead Filets
½ pound of pre-seasoned good quality Salad Croutons somewhat crushed but not to crumbs (or make your own)
¾ of a stick of unsalted butter
(6 tbsps) melted
2 tbsp Tarragon Mustard (Edmond Fallet)
½ c of chopped Curly or Flat Leaf Parsley (or a mix)
Juice of 1 orange (about 1/4-1/2c)
1 tsp honey
Salt & white pepper to taste
Glaze
1tbsp Tarragon Mustard
2tsp lemon or lime juice
1 tsp honey
Preheat oven to 225°F.

Mix butter, crushed croutons, parsley, orange juice, 1 tsp of honey and 2tbsp of mustard together in a baking dish (or you can mix the butter/mustard/orange juice/honey and pour it over the croutons).

Lay the filets on top of mixture - skin side up. Pour glaze over the top of the Steelhead.

Bake for about 25-30 mins or until fish is opaque or thermometer registers 120°F. Remove skin from fillets (it should easily peel off in one piece if the fish is done

Answer 3

attempt using a dry rub truly of soaking the fish in a liquid brine to remedy the fish earlier to smoking, it really is what maximum folk do. i take advantage of perfect right here recipe. that's the bottom for Graf-Lax so the fish is already cured previously smoking and does no longer favor to be smoked in any respect. 4 Tbs Kosher Salt a million Tbs sugar a million/2 Tbs white pepper. a million Tbs floor fennel 3 Tbs dried dill. i pick to operate a million or 2 floor cloves. you could modify the spices on your human being style, although the salt and sugar might want to stay a similar, as that's what remedies the fish. thoroughly hide the fish fillets with dry mix, I favor skinned, and stack mutually. position in a sealed bag and refrigerate for 2-3 days, turning each and every 12 hrs. even as fish is agency, eliminate from bag and rinse in chilly water and dry. at the moment it will be eaten as is or is waiting for a mild smoking. For smoking, do it lower than very low warmth and use a tender timber which includes Alder, Apple or my widespread, any Citrus timber.

Answer 4

Cut fillet in 4 inch portions and season with salt and pepper then cook in medium heat pan with 1 Tbls olive oil and butter skin side up for 3 minutes. Flip fish and pour in 1/2 cup white wine and 2 Tbls butter and cover pan and cook for an additional 5 minutes. Sprinkle dill over cooked fish. Serve with lemon wedges.

Broil the entire side of fish for 5 minutes (skin side down) with italian seasoning. Then sprinkle generously with parmesan cheese and continue broiling for addtional 2 minutes until lightly browned.
Serve with grilled onions and mushrooms (chanterelles are best).

Answer 5

beer batter and deep fried-yuuuuuuummmmmmmmmmmmmm