Crisp Steelhead Pappardelle
Silky egg pappardelle, crisp-skinned Pacific Northwest steelhead, browned maitakes, and bright spring vegetables get dressed in a glossy lemon-shallot butter sauce for a restaurant-style pasta at home.
Ingredients
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Fresh Steelhead Trout Fillet12 oz, skin-on if available, cut into 2 portions $9.99
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De Cecco Pappardelle Egg Noodles6 oz $4.99
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Green Asparagus8 oz, trimmed and cut into 2-inch pieces $5.99
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Maitake Mushrooms3.5 oz, torn into bite-size clusters $4.49
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Kroger® Sugar Snap Peas4 oz, strings removed and halved on the bias $3.99
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Kroger® Fresh Lemons Bag1 lemon, zested and juiced $4.99
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Parsley2 tablespoons chopped $1.89
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Shallots1 small shallot, finely minced $4.49
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Unsalted butter5 tablespoons, cold and cubed
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Dry white wine1/3 cup
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Olive oil1 tablespoon
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Kosher salt and black pepperto taste
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Crushed red pepper flakespinch, optional
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Sonoma-Cutrer Sonoma Coast Chardonnay750 ml $23.99
Instructions
- Pat the steelhead very dry, season with salt and pepper, and let it sit at room temperature for 10 minutes while you prep the asparagus, snap peas, maitakes, shallot, lemon zest, lemon juice, and parsley.
- Bring a large pot of well-salted water to a boil, then reduce to a low simmer until you are ready to cook the pasta.
- Heat olive oil in a large skillet over medium-high heat. Sear the maitakes for 3 to 4 minutes until browned and crisp at the edges, season with salt, and transfer to a plate.
- Lower the heat to medium. Add the steelhead skin-side down and cook 4 to 5 minutes until the skin is crisp and the fish is mostly opaque up the sides; flip and cook 1 to 2 minutes more, until just cooked through. Transfer to a warm plate and tent loosely.
- Return the pasta water to a full boil. Cook the pappardelle until just shy of al dente, adding the asparagus and snap peas during the final 90 seconds; reserve 3/4 cup pasta water, then drain.
- While the pasta cooks, wipe out any excess fish residue from the skillet, then add the shallot and wine over medium heat. Simmer 2 to 3 minutes until reduced by about half, add 1/4 cup reserved pasta water, then whisk in the cold butter a few cubes at a time to form a glossy sauce.
- Add the drained pappardelle, asparagus, snap peas, browned maitakes, lemon zest, 1 tablespoon lemon juice, parsley, and red pepper flakes if using to the skillet. Toss gently over low heat for 1 to 2 minutes, adding more pasta water as needed until the sauce coats the noodles.
- Twirl the pasta into shallow bowls, place the crisp-skinned steelhead on top, spoon over any remaining lemon-shallot butter sauce, and finish with a little extra parsley, black pepper, and lemon juice to taste.
Total time: 50 minutes
Estimated cost: About $34–$42 using the listed steelhead, pappardelle, asparagus, maitake mushrooms, snap peas, lemon, and parsley, plus pantry butter and wine if on hand.
Health notes: Serves 2; about 900 calories per serving, with high protein and omega-3s from steelhead, spring vegetables for fiber, and a richer butter-based sauce.
Drink pairing: Chardonnay works well here because its texture matches the butter sauce while enough acidity keeps the steelhead and lemon lively.
Wine picks:
- Sonoma-Cutrer Sonoma Coast Chardonnay $23.99 750 ml
- Portlandia Pinot Gris $12.99 750 ml
Why it works: Two complementary options: a richer, oak-influenced Chardonnay to echo the lemon‑shallot butter and match the silky pappardelle; and a brighter Oregon Pinot Gris that plays up the asparagus, snap peas and earthy maitakes while keeping the steelhead lively. Choose Sonoma‑Cutrer for a creamier, restaurant‑style match; pick Portlandia Pinot Gris if you prefer a fresher, more herbaceous contrast.