|Steelhead Dijonnaise, an Artichaut Vinaigrette, also on this blog, and chick-pea flour linguine with pesto|
The Ingredients (for 5 to 6 servings):
- 680 g (or 1½ lb) of steelhead trout fillet(s) (I used a single, large fillet which was easier to skin)
- 3 to 4 cloves of garlic, weighing approximately 20 g ( or ¾ oz)
- __ (or ¼ teaspoon) of salt
- 80 ml (or ⅓ cup) of white wine
- 60 ml (or 4 tablespoons) of Dijon mustard
- 25 ml (or 1½ tablespoons) of lemon juice
- 5 g (or 1½ tablespoons) of dried dill weed
- 8 g (or 1½ tablespoons) of unsalted lemon-pepper seasoning
- Olive oil
- If necessary, peel the skin off the steelhead fillet(s) using a small, sharp knife to loosen the flesh while pulling the skin back with the other hand.
- Turn on the oven and set it to 205°C (or 400°F).
- Spray or brush olive oil all over the inside of an oven-proof dish that will hold the steelhead comfortably in one layer.
- Place the fillet(s) into the oven-proof dish.
- Peel the garlic cloves and mash or grind them with the salt until they form a paste.
- In a small bowl or measuring cup, mix together the garlic, wine, mustard, lemon juice, dill, and lemon-pepper seasoning until the mixture is homogeneous.
- Pour the wine and mustard mixture over the steelhead fillet(s) until they are completely coated.
- Place the dish into the oven and bake the steelhead until it is opaque on the outside and still soft and moist in the thickest part of the fillet. This might take 10 to 16 minutes, depending on the size of the fillet(s).
This dish is very little changed from a recipe by Nora on the allrecipes web site.