Slow-Roasted Steelhead

Slow-Roasted Steelhead

Time: 25 minutes
Servings: 4


  • 1.25 lb Steelhead fillets
  • 2 oz canola oil
  • 1 lemon cut into 4 wedges
  • 4 oz ramp butter
  • 1 lb fingerling potatoes
  • 16 spears asparagus, trimmed and peeled if necessary
  • 1 cup fresh shelled peas
  • 8 tender young leeks cut into 3 inch lengths
  • 8 oz unsalted butter at room temperature
  • 1/2 tsp sea salt
  • 1/2 lb fresh ramp leaves - yield 2 oz cooked chopped ramp leaves

Ramp Butter Instructions:

  • Fill a medium sized saucepan with water and bring it to a boil
  • Blanch the ramp leaves quickly, in boiling salted water (15 -30 seconds)
  • Drain the wilted leaves on paper towels or in a wide colander
  • Once the ramp leaves have cooled, wrap them in a clean dry dish towel and squeeze and twist out almost all the water
  • Finely chop the ramp leaves and mix into the butter
  • Season with salt to taste

Cooking Instructions: 

  • Preheat the oven to 325 F
  • While oven is pre-heating, fill a medium sized saucepan with water and bring it to a boil
  • Add a healthy pinch of salt
  • Cut the potatoes into thick slices or small wedges and boil in salted water until tender
  • Transfer to a serving platter and cover with foil until ready to serve
  • Blanch the asparagus and transfer to the platter with the potatoes
  • Add the leeks to the boiling salted water and after 2 minutes toss in peas and cook for another 1 minute or less, until the peas are tender
  • Drain the peas and leeks and add to the potatoes
  • Line a baking sheet with parchment paper
  • Cut Steelhead fillet into 4 portions and place on the parchment pape
  • Brush with canola oil and season with salt and pepper on both sides of the fish
  • Cover the fish with another sheet of parchment paper and
  • Bake for 8 - 10 minutes, just until the fish is fully cooked through
  • Be careful to not overcook, the fish will continue to cook outside of the oven
  • Transfer the fish to a serving platter with spring vegetables and top with generous spoonfuls of the ramp butter
  • Serve with lemon wedges
  • Enjoy!