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Pan-Roasted Trout
Preheat a 16-inch cast-iron skillet over medium-high heat (or the coals of a camp fire). Season inside cavity and exterior of trout with salt and pepper. Place lemon rings, thyme sprigs (reserving a few), and parsley sprigs inside trout cavities.
Key Ingredient
Roasted Beet and Smoked Trout Salad
Make the beets: Preheat oven to 400 degrees. Toss beets in olive oil and season liberally with salt and pepper. Wrap in aluminum foil, separating the red from yellow so the colors don’t bleed. Place foil-wrapped beets on a sheet pan and roast until easily pierced with [...]
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
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.