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Manhattan-Cured Steelhead with Velvet Butter
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Designed specifically for sous vide.

Manhattan-Cured Steelhead with Velvet Butter

Recipe made for PelicanPassageBob
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MANHATTAN SELECT BLEND Buy now from Salted Perfection $17

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Back in the day, walking through the chilly morning fog near the Fulton Fish Market, you’d get that sharp, salty air mixed with the smell of fresh catch. It wakes you up. This dish takes me right back to those mornings, but with a lot more finesse than a dockside breakfast. We’re taking beautiful steelhead trout—which is sweeter and a bit leaner than salmon—and giving it the royal treatment. The sous vide method is gentle, like a warm bath, coaxing the fish into a texture that’s impossibly silky, while that Manhattan blend brings a savory, urban sophistication that cuts right through the richness.

Made to serve: 1-2
Scale:

Ingredients

  • 2 (6 oz) Steelhead trout filets, skin-on
  • 2 tbsp Salted Perfection Manhattan Select Blend
  • 2 tbsp Unsalted butter, divided
  • 1 tsp Fresh lemon zest
  • 1 tbsp Olive oil, for searing

Instructions

  1. First things first, get your water bath heating up to 122°F (50°C). This is the sweet spot for that texture that feels like it's melting on your tongue.
  2. While the water warms up, pat those steelhead filets completely dry with paper towels. Moisture is the enemy of a good cure.
  3. Generously coat the flesh side of the filets with the Salted Perfection Manhattan Select Blend. We aren't just seasoning here; we're doing a quick cure to firm up the meat.
  4. Place the filets into a vacuum-seal bag or a heavy-duty zipper-lock bag. Slide a tablespoon of butter and a pinch of lemon zest onto each filet. Seal it up tight (use the water displacement method if you're using a zipper bag).
  5. Drop the bag into the water bath and let it swim for 40 minutes. This isn't a marathon; it's a sprint for sous vide.
  6. When the timer buzzes, carefully remove the bag. Take the filets out and be extremely gentle—they will be delicate. Pat the skin very dry again.
  7. Heat the olive oil in a skillet over medium-high heat until it shimmers. Place the fish in, skin-side down. Do not touch it. Let it crisp up for about 60 to 90 seconds just to shatter that skin like glass. We aren't cooking the fish further, just texturing the skin.
  8. Flip it for literally 10 seconds just to kiss the top with heat, then plate it immediately. DUNZO!

Tony’s Fine Print

They tell me every recipe needs a little fine print, so here’s mine. I do my best to keep things straight, no surprises and no sneaky allergens. The info you see here is put together with care, capisce? But kitchens are wild places and ingredients do not always behave. Always double-check the labels on what you buy, especially if you have allergies or dietary restrictions. If something does not look right, trust your gut (and your doctor) before you trust me. Bottom line: I am here to guide, not to diagnose. You cook, you taste, you take responsibility.

Deal? Good. Now let’s eat.

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