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  • Baked Sea Trout with Green Market Potatoes and Vegetables with Green Garlic Lovage Sauce

Baked Sea Trout with Green Market Potatoes and Vegetables with Green Garlic Lovage Sauce

Photo: Baked Sea Trout with Green Market Potatoes and Vegetables with Green Garlic Lovage Sauce

TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

ESSENCE (EMERIL'S CREOLE SEASONING):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
    FOR THE FISH:
    • 2 fresh sea trout, filleted with the skin on
    • Olive oil
    • Creole seasoning, recipe follows
    FOR THE POTATOES AND VEGETABLES:
    • 6 tablespoons butter
    • 2 pounds first of the season red potatoes, boiled until fork tender
    • Salt and freshly ground black pepper
    • 1 pound sugar snap peas, cleaned and blanched
    • 2 large bundles asparagus, blanched
    FOR THE LOVAGE AND GREEN GARLIC SAUCE:
    • 1/2 cup lovage, chopped
    • 1/4 cup green garlic, chopped
    • 1/2 teaspoon crushed red pepper
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      Directions

      Preheat the oven to 350 degrees F. Drizzle the trout with olive oil and season with the Creole seasoning. Put it on a parchment lined baking sheet and place in the oven. Bake for 10 minutes, or until the fish is cooked through.

      For the potatoes and vegetables: Heat a large saute pan over medium heat. Melt the 3 tablespoons butter, add the new potatoes, and saute for 5 minutes. Season with salt and pepper.

      In another saute pan, saute the snap peas in 2 tablespoons butter for 3 minutes. Season with salt and pepper.

      In another saute pan, saute the asparagus in the remaining 1 tablespoon of butter. Season with salt and pepper. Turn all of the vegetables out onto a large platter and keep warm.

      For the sauce. Heat the olive oil in a large saute pan and season with salt and pepper. When the oil is hot, add the lovage, green garlic, and crushed red pepper and cook for 5 minutes. Remove from the heat.

      To serve: Place the fish on top of the vegetables and potatoes. Pour the sauce over the fish. Sprinkle with a little more Creole Seasoning.

      Combine all ingredients thoroughly.

      Yield: 2/3 cup

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