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Recipes
Pan-Roasted Trout
William Dissen shares his steps for pan-roasted trout with a squeeze of lemon, fresh herbs, and sustainably sourced trout.
Recipes
Roasted Beet and Smoked Trout Salad
William Dissen pan-sears trout in a cast iron pan, then compiles a colorful trout salad of red and yellow beets, herbs, and trout roe.
Recipes
Smoked Sunburst Trout Cakes
Chef John Fleer of Rhubarb (Asheville), Canyon Kitchen at Lonesome Valley (Cashiers), Asheville, NC
Recipes
Stone Crab Cocktail
Give stone crab a bright spin with this "cocktail" of flavors, complete with cherry tomatoes, orange segments, and fresh herbs.
Recipes
Sunburst Trout Roe, Onion, Apple Burnt Bread, and Chervil
Place large saucepot on low heat and gently melt butter. Add onions, lightly season with salt, and stir to combine. Simmer onions on low heat for 3 hours, constantly stirring until extremely soft. Cool onions to room temperature, about 20 minutes.
Recipes
Poached Egg with Smoked Trout and Crispy Potatoes
Peel potato and slice on a Japanese mandolin with the fine teeth. Place sliced potatoes into water. Working in batches, fry potatoes at 325 degrees until golden. Place potatoes on a paper towel-lined plate to absorb excess oil. Season with salt and reserve.