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Articles / Steelhead Trout with Leek-Tomato-Basil Cream Sauce

Steelhead Trout with Leek-Tomato-Basil Cream Sauce

Published June 21, 2018

By Edward Schneider

Apart from smoked salmon, which I can no more resist than I can stand on my head, I’ve been keeping away from fish in the family Salmonidae for years. Can I believe the label claiming that the tempting king salmon on ice was wild-caught? Can I trust the environmental and animal-welfare bona fides of this or that fish farm thousands of miles away — and will its farmed fish taste good in any case? That’s too much data to process when all I want is a fish dinner. It’s much more satisfactory to buy whatever local species are in season, which in my corner of New York City are many and varied.

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