Salt-baked steelhead with soft herbs, lemon, and cracked fennel seed from Heartlandia: Heritage Recipes from Portland's The Country Cat (page 134) by Adam Sappington and Jackie Sappington and Ashley Gartland

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Accompaniments: Chanterelle and blackberry succotash

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bching on December 24, 2024

    p.134

  • bwhip on April 20, 2019

    Perfection, wow. The herb mixture was fantastic, and a lovely complement to the fish. The technique was easy, and led to an incredibly flavorful result. Baking time of 20 minutes was perfect. We’ll make this again for sure.

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