PAN TROUT WITH SPRING PEA SAUCE | catamaran Moya chef, Elena Nabilskagia suggests
Tuesday, 03 March 2020


• Cook baby potatoes in salted boiling water for about 15 minutes.
• Blanch fresh peas in salted boiling water about 2 minutes. Rinse with ice cold water to stop cooking and help them stay green .
• Blend peas and the rest ingredients for pea sauce until smooth. Place in a sauce pan and do not heat until right before serving.
• Sauté mushrooms and shallots in butter over medium heat about 5-7 minutes, add salt and pepper .
• Season both sides of fish
• In a large skillet, heat olive oil. Once hot, sear the fish skin side down until the skin is golden and crispy (about 3-4 minutes).Turn over and cook for 3-4 minutes more. Put in a warm oven to keep hot.
• Drain potatoes. Set aside.Heat pea sauce (Do not boil it)
• Divide sauce among plates. Top with 3-4 potatoes and put on the fish (the skin side up ) Top with the mushrooms. Finish with few drops of truffle oil and some fresh herbs.

Preparation time: 30 min
Cook time: 30 min
- 4 pieces trout,
- 3 cups baby potatoes
- 1 shallot diced
- 8 mushrooms (shiitake or morels)
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt & Pepper
- Pea sauce
- 2 cups fresh or frozen peas blanched
- 1/2 cup water (for the blender going )
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon truffle oil
- Salt & pepper
- 1 small garlic glove
- 1/3 fresh basil

Photo credits given to Sylvia Fountaine and