Steelhead Trout

STEELHEAD TROUT
Susie Waters Davis

I love fly fishing. The solitude and beauty of a river. The art of casting and the magic of the hatch. There is no better place to find one's self and loose one's self at the same time.

Here is a bit of info about steelys:
Steelhead are the anadromous (migrating) version of rainbow trout. Rainbow trout are the "land locked" version, and remain in freshwater throughout their life. Oncorhynchus mykiss, or "Steelhead" or “steeleys” as they are called, migrate from the ocean into freshwater to spawn, and then can swim back out to the ocean again if they wish. The first rainbow trout planted in the Great Lakes were probably "steelhead". This is a strain of rainbow trout that migrates into the ocean before returning to spawn in their freshwater home streams. Rainbows have adapted well, moving in and out of the Great Lakes much as they would the ocean. As might be expected, they range widely throughout Lake Michigan and Lake Huron. Tagging has revealed that some migrate as far north as the Canadian tributaries of Lake Superior.


Here are two of my favorite recipes using steeleys. One recipe is Asian influenced ad the other is French/Italian in flavor. Both are seriously wonderful and get raves each time I serve them. You can use salmon if steelhead is unavailable.

ASIAN INSPIRED STEELHEAD TROUT

Four 4 ounce pieces of Steelhead Trout (can substitute Salmon as well)

For Vegetable mixture:
1 cup of shredded cabbage
1 carrot peeled and shredded
1 stalk of celery, sliced on a bias very thinly
½ cup broccoli florets
¼ cup water chestnuts, drained
Pinch of kosher salt

For the sauce:
Pan coating spray
1 clove of garlic, chopped
¼ teaspoon ground ginger
¼ teaspoon red pepper flakes
¾ cup soy sauce, low sodium
¼ teaspoon black pepper
¼ teaspoon kosher salt
1 cup water
1 Tablespoon corn starch
¼ cup sesame oil

Spray skillet with pan coating spray. Heat over medium high heat. When pan is hot add chopped garlic. Cook just until it gives off a sweet roasted smell. Tasty. Add ginger and red pepper flakes. Toast for a few seconds. Add soy sauce, black pepper and kosher salt. Reduce heat to medium. Mix corn starch with the water and the sesame oil. Stir into the hot soy sauce mixture. Continue to heat and stir the sauce until it has reached a slow boil. Remove half of the sauce and save extra sauce to offer guests. Guests will like it. Place trout in pan with remaining sauce. Turn to evenly coat the fish with sauce. Cover skillet with a lid. Reduce heat to low. Continue to cook for 10 minutes. While trout is cooking toss vegetable mixture with kosher salt. Place in a steamer. Steam for 5 minutes. Place vegetables on a serving tray. Lay the finished trout on top of them. Coat the fish with remaining sauce. Garnish with toasted sesame seeds and serve.


SEARED STEELHEAD TROUT FLORENTINE

7 oz. fresh filet of Steelhead
½ c. all purpose flour
3 sprigs, finely chopped fresh dill
1 tsp. kosher salt
½ tsp. cracked black pepper
2 oz. olive oil
1 vine ripened tomato
2 leaves julienned fresh basil
1 clove minced garlic
2 oz. whole butter
1 handful fresh spinach

Heat 1 tsp olive oil in a sauté pan over high heat, meanwhile, season flour with salt, pepper, and fresh dill; dredge steelhead trout in flour and sear in sauté pan until golden, turn the salmon over and repeat. Continue to cook the salmon to medium, or until the internal temperature reaches 135º f.

Peel and deseed tomato, place tomato in a blender and puree to a liquid. In a small sauce pan, over low heat, sweat the minced garlic in 1 ounce of whole butter, add the pureed tomato and simmer for 5 minute, add the fresh basil and a pinch of salt and pepper, fold in remainder of butter, pull off of heat and season to taste (you have just made a tomato coulis).

In another sauté pan place 1 ounce of olive oil, sauté spinach, and season with salt and pepper.

Place the sautéed spinach in the middle of plate, place the steelhead on the nest of spinach, and glaze the fish with the tomato coulis.

Serves One.