2 fresh sea trout, filleted with the skin on |
olive oil |
creole seasoning, recipe follows |
6 tablespoons butter |
2 pounds first of the season red potatoes, boiled until fork tender |
salt and freshly ground black pepper |
1 pound sugar snap peas, cleaned and blanched |
2 large bundles asparagus, blanched |
1 cup extra virgin olive oil |
salt |
freshly ground black pepper |
1/2 cup lovage, chopped |
1/4 cup green garlic, chopped |
1/2 teaspoon crushed red pepper |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |