Vegan Recipes

Vegan Steelhead Trout

Vegan Steelhead Trout is a very delicious meal. Furthermore, the taste of this delightful meal is very yummy, and it is also free from gluten. Additionally, this meal makes your dinner very special. The level of sausage and spices is very high, and it is prepared with classic ingredients.

Vegan Steelhead Trout


Potatoes: 3 cups.

Truffle pea sauce:
  • Truffle oil: 1 tbsp.
  • Water: 1 tbsp.
  • Shucked peas: cups.
  • Garlic cloves: 1
  • Lemon: 1 tbsp.
  • Fresh tarragon: 1/2 cup.
  • Olive: 1 tbsp.
  • Shallot: 1
  • Pepper.
  • Mushrooms: 8 oz.


  1. Sauté young tubers in salted water for twenty to twenty-five minutes, or till soft. Add butter and pepper for seasoning.
  2. Prepare the truffled bean sauce. Fry fresh peas for two minutes, or till they float, in salted boiling water unless they are just done.
  3. To shock them and halt the baking process, rinse with ice-melted water (to help them stay green).
  4. Put the peas and all the other ingredients for the pea sauces into a blender and process while the peas are very smooth.
  5. Transfer to a saucepan, but wait to warm through just before eating.
  6. After inserting the mushrooms, let them stew the entire mix. In a skillet, preheat both the butter and olive oil.
  7. Saute the shallots and mushrooms over heat for five to seven minutes, up to the point they are soft.
  8. Sprinkle with salt and pepper, then reserve.
  9. Sear the fish. Put pepper on the fish’s two sides. Warm the oil in a pan over the flame
  10. When the fish is heated, sear it with the skin downward for three to four minutes, so that the skin is crispy and golden.
  11. Once you have fried it to just medium (or exceptional), turn it over and continue cooking for a few minutes more, or put it in an elevated broiler.
  12. To preserve the brilliant color of the mussel dressing, gently simmer it over the lowest setting heat—you cannot boil it.
  13. Spoon the heated pea stew onto individual dishes. Place potatoes on top, and fish.
  14. Toss the skin side up to preserve the crunchy texture. Add a couple of mushrooms on top. Add a sprig of freshly chopped herb and a few drops of truffle oil to the shiitake for garnishing. Serve right away. and delight in
Nutritional facts:

Carbohydrates: 27.8 g.

Saturated fat: 4.8 g.

Calories: 425 kcal.

Sodium: 1151.6 mg.

Protein: 30.4 g.

Cholesterol: 65.6 mg

Sugar: 5.1 g.

Fat: 22.6 g

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