crispy steelhead trout with oven roasted potatoes in a tumeric-fenugreek curry sauce topped with lots of herbs. this was YUM.
shallots were fried in olive oil with the tumeric and fenugreek seeds (which were dry roasted and crushed), then simmered with some stock. taken off the heat, whipping cream was added, seasoned, and strained. trout was simply massaged with olive oil and S&P and pan fried skin-side down first at a high temp until medium. potatoes in the oven for about 30 min at 400. eaten with lots of dill and parsley!