Careme

Ingredients

• Fresh Steelhead Trout Fillet

  12 oz, skin removed if desired $9.99
• De Cecco Pappardelle Egg Noodles

  6 oz $4.99
• Green Asparagus

  8 oz, trimmed and cut into 2-inch pieces $5.99
• Maitake Mushrooms

  3.5 oz, torn into bite-size clusters $4.49
• Kroger® Sugar Snap Peas

  4 oz, strings removed and halved on the bias $3.99
• Kroger® Fresh Lemons Bag

  1 lemon, zested and juiced $4.99
• Parsley

  2 tablespoons chopped $1.89
• Shallots

  1 small shallot, finely minced $4.49
• Unsalted butter

  6 tablespoons, cold and cubed
• Dry white wine

  1/3 cup
• Kosher salt and black pepper

  to taste
• Olive oil

  1 tablespoon
• Crushed red pepper flakes

  pinch, optional

Instructions

1. Bring a large pot of well-salted water to a boil. Pat the steelhead dry, cut it into 2 large portions, season lightly with salt and pepper, and prep the asparagus, snap peas, maitake mushrooms, shallot, lemon zest, lemon juice, and parsley.
2. Heat olive oil in a large skillet over medium-high heat. Sear the maitake mushrooms for 3 to 4 minutes until browned at the edges, season with salt, then transfer to a plate.
3. Lower the skillet to medium and add the shallot with a pinch of salt; cook 1 minute. Add the white wine and simmer 2 to 3 minutes until reduced by about half, then whisk in the cold butter a few cubes at a time to make a creamy beurre monté; keep the sauce warm but not boiling.
4. Nestle the steelhead into the butter sauce, spoon sauce over the top, cover, and gently poach over low heat for 6 to 8 minutes, until just opaque and flaky in the thickest part. Transfer the fish to a warm plate and tent loosely.
5. Cook the pappardelle until just shy of al dente according to package directions, adding the asparagus and snap peas to the pasta water for the final 90 seconds. Reserve 1/2 cup pasta water, then drain.
6. Return the pappardelle, asparagus, snap peas, and browned maitakes to the skillet with the butter sauce. Add lemon zest, 1 tablespoon lemon juice, and a splash of reserved pasta water, then toss over low heat for 1 to 2 minutes until glossy and lightly emulsified; season with salt, pepper, and red pepper flakes if using.
7. Flake the butter-poached steelhead into large pieces. Twirl the pappardelle into shallow bowls, nestle the steelhead on top, spoon over any remaining sauce, and finish with parsley and extra lemon juice to taste.