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Columbia River Steelhead Oscar

Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time20 mins

Steelhead topped with asparagus, dungeness crab and finished with bearnaise sauce

Columbia River Steelhead
 4 6 oz pieces Columbia River Steelhead
 2 tbsp tablespoons olive oil
  Salt and pepper
 0.50 lb asparagus, blanched and cut into ½’ batons
 4 oz Dungeness crab meat
 Lemon zest of 1 lemon
 2 tbsp melted butter
 0.50 cup Bearnaise Sauce, recipe follows
Bearnaise Sauce
 1 tbsp white wine
 2 tsp red wine vinegar
 1 tsp 1 teaspoon shallot, minced
 1 tsp tarragon, chopped
 0.25 tsp teaspoon pepper
 1 egg yolk
 1 tbsp lemon juice
 0.25 tsp salt
 Pinch cayenne pepper
 0.25 cup melted butter
Bearnaise Sauce
1

Combine wine, vinegar, shallot, tarragon and pepper in small sauce pan.
Bring to boil over high heat and cook until liquid is reduced by 3/4 – about 1 minute.
Place tarragon mixture, egg yolk, lemon juice, salt and cayenne in blender and pulse 5 seconds.
Stream melted butter into mixture while blender is running until sauce is smooth.
Will keep in refrigerator 5 days.

Columbia River Steelhead
2

Rub both sides of fish pieces with olive oil and season with salt and pepper.
Pan fry, bake or BBQ as you like.

3

Combine blanched asparagus, crab meat, lemon zest, butter, salt and pepper in small bowl.
Mix to combine.

Assemble
4

To serve place fish on center of plate, top with crab and asparagus mixture and drizzle with Bearnaise Sauce. Add your favorite, rice, mash potatoes on the bottom.