California Steelhead Trout with Sweet Potato Brown Butter Puree, Trumpet Mushroom, Roasted Shallot, Bok Choy, and Mustard Cream

Indulge in a symphony of flavors with our exquisite "California Steelhead Trout with Sweet Potato Brown Butter Puree, Trumpet Mushroom, Roasted Shallot, Bok Choy, and Mustard Cream." This culinary masterpiece brings together the tender, richly-flavored steelhead trout with a lusciously smooth sweet potato brown butter puree, creating a delightful contrast of textures. The dish is further enhanced by the earthy tones of trumpet mushrooms and the sweet, caramelized depth of roasted shallots. Fresh bok choy adds a crisp, green respite, while the mustard cream introduces a tangy, creamy finish that ties all these gourmet elements together. Each ingredient is carefully chosen to celebrate a fusion of tastes, making this dish a perfect embodiment of both elegance and flavor.

Experience the perfect blend of flavors with this exquisite dish, combining the richness of steelhead trout with the smoothness of sweet potato puree, complemented by the earthiness of trumpet mushrooms, the sweetness of roasted shallots, the crisp freshness of bok choy, and the tangy touch of mustard cream. A true culinary delight!

Ingredients

For the Trout:

  • 4 steelhead trout fillets
  • Salt and pepper, to taste
  • Olive oil

For the Sweet Potato Brown Butter Puree:

  • 2 large sweet potatoes, peeled and cubed
  • 4 tablespoons unsalted butter
  • Salt, to taste
  • A pinch of nutmeg (optional)

For the Trumpet Mushrooms:

  • 200g trumpet mushrooms, cleaned and sliced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

For the Roasted Shallots:

  • 4 large shallots, peeled and halved
  • Olive oil
  • Salt and pepper, to taste

For the Bok Choy:

  • 4 baby bok choy, halved lengthwise
  • 1 tablespoon olive oil
  • Salt, to taste

For the Mustard Cream:

  • 1 cup heavy cream
  • 2 tablespoons Dijon mustard
  • Salt and pepper, to taste

Instructions

Sweet Potato Brown Butter Puree:

  1. Boil sweet potatoes in salted water until tender, then drain.
  2. In a pan, melt butter over medium heat until it starts to brown and gives off a nutty aroma.
  3. Puree the sweet potatoes and brown butter in a blender until smooth. Season with salt and nutmeg. Keep warm.

Roasted Shallots:

  1. Preheat oven to 400°F (200°C).
  2. Toss shallots with olive oil, salt, and pepper.
  3. Roast in the oven until tender and caramelized, about 20-25 minutes.

Trumpet Mushrooms:

  1. Sauté mushrooms in olive oil over medium-high heat until browned. Season with salt and pepper.

Bok Choy:

  1. Sauté bok choy in olive oil over medium heat until tender but still crisp. Season with salt.

Mustard Cream:

  1. Simmer cream in a small saucepan until reduced by half.
  2. Whisk in Dijon mustard. Season with salt and pepper. Keep warm.

Steelhead Trout:

  1. Season trout fillets with salt and pepper.
  2. Heat olive oil in a pan