Level: Moderate
Prep Time: 45 minutes
Cook Time:  30

Servings: 6

Pan Seared Steelhead Trout

  • 6 – 5 oz. pieces of trout
  • 1 teaspoon of olive oil
  • Pinch of salt and pepper for each piece of trout


  • Pan sear the trout for about one and  a half minutes per side and finish in the oven
  • After placing the trout on the bed of Sunchoke Puree lightly drizzle with Golding Farms or Mountain Ridge Honey

Sunchoke Puree

  • 8 cups sunchokes, peeled and diced
  • 3 cups of Idaho potatoes, peeled and diced small
  • 3 cups of half and half
  • 1 cup of butter
  • 3 tablespoons salt
  • 2 tablespoons Parmesan cheese
  • 2 teaspoons white pepper
  • parsley


  • Saute sunchocke and potato until tender, about 5 minutes
  • Add cream and bring to a simmer for 30 minutes
  • Transfer ingredients to the food processor and add the butter, whip until smooth
  • Add salt and pepper and fold in Parmesan cheese and parsley.