Chef William Dissen of Haymaker, The Market Place, and Billy D’s Fried Chicken, shares his steps for pan-roasted trout. He suggests using a well-seasoned cast iron pan, a squeeze of lemon, fresh herbs, and sustainably sourced trout. Whether over an open fire or on a home stovetop, this pan-roasted trout will be bring smoky, well-balanced flavor.
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Date Published: 03.11.19
