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Steelhead With Lavender Butter

Steelhead With Lavender Butter
In the Pacific Northwest Steelhead are plentiful in the rivers and streams seasonally. This is a unique recipe to wow your friends and family with!
36 oz. of Steelhead trout

3 Tbsp Apple Cider Vinegar
1 Tbsp Shallot finely chopped
¼ Tsp Salt
1 Cup unsalted Butter
1 Tbsp Lavender leaves finely chopped
To make the sauce, combine the vinegar, salt and shallots in a small, non corrodible sauce pan. Cook over high heat until mixture is reduced by half. Reduce heat to very low and remove pan from heat. Whisk in the butter cubes one at a time, making sure each cube is absorbed before adding another. Do not let the sauce boil or it will separate. Regulate the heat by moving the pan on and off of the burner. The sauce will gradually thicken to the consistency of a heavy cream. Remove from heat. Stir in lavender leaves.
Preheat the grill to 450 degreesØ Salt and pepper the fish Dip both sides in flour, then into oil Grill on high 2-3 minutes each side Remove from grill and place in heated plates or a large platter
Pour sauce over fillets immediately and serve
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