The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Crispy-Skin Trout with Three Sisters Chow Chow

Advertisement

Ingredients

For the chow chow:

2½ teaspoons salt

2 teaspoons sugar

2 bay leaves

1 tablespoon coriander seed

1 tablespoon dill seed

4 garlic cloves, smashed

1 jalapeño, halved lengthwise

1 cup diced onion

1 pound zucchini, diced

1 pound corn kernels

1 cup cooked purple hull peas

For the trout:

3 tablespoons olive oil

3 tablespoons butter

6 skin-on trout fillets

Salt and ground black pepper to taste

Directions

  1. Make the chow chow: In a medium saucepan, simmer 3 cups water with salt and sugar until dissolved. Cool to room temperature. In a separate container with an airtight top, combine bay leaves, coriander, dill, garlic, and jalapeño. Combine onion, zucchini, corn, and peas and add to the container with spices. Cover with roomtemperature brine and seal airtight. Ferment at room temperature for 3 to 14 days. Refrigerate when the mixture stops bubbling to slow the fermentation.
  2. Make the trout: In a skillet over medium-high heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Thoroughly dry trout on both sides (to help reduce sticking) and season with salt and pepper. Place two fillets skin-side down and sear until crispy, about 2 to 3 minutes, depending on thickness. Flip and cook the other side for an additional minute. Keep warm while you cook remaining fillets in 2 batches. Serve fish with chow chow.
Print Recipe