Here’s a wonderful Mountain Trout Recipe from Chef Paul Kelly you’ll want to make this winter!
Potato Encrusted Mountain Trout
Topped with Roasted Spaghetti Squash and Finished with Brown Butter, Capers, Lemon, Jumbo Crab and Toasted Pecans.
.5lb – Butter, Soft
1 Small Spaghetti Squash (Cut in half, season with soft butter)
3 TBL – Honey, Drizzle over. Salt & White Pepper
Roast in a pan with ¼ cup of water, cover 1 hour @375F – Remove and cool, then scrape out the pulp.
In a small saute pan, add one 1stp of butter, add squash and saute until warm.
Take 3 Idaho potatoes and grate them, then squeeze out the liquid. Next, cover the trout with the potatoes, salt and pepper and using a non-stick pan, heat the pan with 2tbl of soft butter.
Take 2 8-10oz filets of bonless trout and lay them in a pan, potato side down. Cook them 5-7 minutes, med to high heat checking every 3 minutes for a golden color.
Turn over the fish with a spatula and put them into the oven at 400F for 8 to 10 minutes.
Last, take 1tbl of lemon juice, 2tbl of capers and heat in a small saucepan. The add 4oz of jumbo crab meat, 1tsp of freshly chopped parsley and stir.
Remove fish from the oven, plate it, top with the warm spaghetti squash and add an equal amount of sauce over the fish.
Garnish with 1/4c of toasted pecans and enjoy!