Directions
Preparation
Bread stuffing:
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1.Tear bread into bite-sized pieces and bake 250 degrees F for 20 minutes until dry. Or tear/chop 2 day old bread into bite-sized pieces. After oven, put aside in medium bowl. Turn oven to 400 degrees F for baking.
Crispy Skin Steelhead Trout:
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2.Place sauté pan on high heat and season trout, belly first then flip and season skin. When pan is very hot, thoroughly pat dry the skin with a paper towel, and season with salt. Do not let the dry, seasoned fish sit for more than 30 seconds or the salt will begin to pull unwanted moisture to the surface. Immediately place the dried skin side down on your hot pan.
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3.Cook for 5-6 minutes until skin is crispy but the fish is still rare. Remove from pan and set aside to cool.
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4.While fish is searing, slice fennel, leek, and shallot very thin. Set aside.
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5.After Steelhead trout are removed from pan, place fennel, leek, and shallot in pan and sauté until lightly browned but not burnt. Turn off burner.
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6.Pick tarragon, dill, thyme, and parsley off their stems and roughly chop them. Toss into warm pan with fennel, leek, and shallot and toss.
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7.Pour vegetable and herb mixture over dried bread. In separate bowl or jar, whisk stock, egg, and creme fraiche. Pour over herb and vegetable mixture.
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8.Now that the fish has rested, gently remove crisped skin from trout and set aside on a paper towel or wire rack to preserve crispness.
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9.
Flake Steelhead trout flesh into mixture in flakes or bite sized pieces.
Final Steps - Baking
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10.Bake in oven at 400 degrees F uncovered for 15 minutes until liquid is gone and top is crispy.
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11.
After 15 minutes, place skin face down on stuffing for 5 minutes to crisp remaining skin.
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12.Take stuffing out of oven and set skin on paper towel to cool.
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13.
When skin crisps, break or chop into bite-sized pieces and place atop stuffing.
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14.
Chop 1/4 bunch of chives and place on top, along with 1/2 lemon zest and a drizzle of olive oil.
Recipe Note
Pro-Tip: Throughly dry the protein before cooking!
- Chef Mike Tully
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