From: Executive chef Josh Lewin, Beacon Hill Hotel & Bistro, Boston. Yield: 2 servings.
This seasonal recipe is served with pickled saltwort and features Steelhead Trout that comes directly from the Quinault Indian Nation (QIN). The Quinault Indian Reservation is more than 200,000 acres of conifer forest land that meets 23 miles of Pacific coastline in Washington State. The trout has a very limited season.
2 7-oz. portions steelhead trout, skin removed
6 small beets, mixed colors
¼ lb. seasonal wild mushrooms, cleaned
4 oz. vegetable stock
as needed, duck fat or lard
to taste, kosher salt and black pepper
3 oranges halves
as needed, thyme and bay leaves
as needed, butter
Place beets in a small baking dish with the oranges thyme and bay. Fill halfway with vegetable stock. Cover tightly and bake at 325 degrees until tender (roughly 45 minutes). Peel beets right away, leave whole and set aside.
Heat a heavy skillet and add enough fat to lightly coat. Season the steelhead liberally with salt and pepper on both sides. When the pan is hot, sear the fish on the top side, turning 90 degrees halfway through.
Carefully turn fish to the other side in the pan and discard the animal fat. Turn heat to low and add 3 tablespoons butter to the pan. Baste continuously with the butter until cooked to medium rare, about 5 minutes.
Meanwhile, add mushrooms to a sauté pan and add 4 ounces vegetable stock, salt and pepper. Cook over medium heat until the liquid is halfway reduced. Add 1 Tbsp. butter and continue to cook until mushrooms are done and liquid has almost completely reduced. Check seasoning, plate and serve.
PHOTO: COURTESY OF BEACON HILL HOTEL & BISTRO