The Appalachian Sustainable Agriculture Project puts the spotlight on local trout this month in their Get Local campaign — a year-round initiative that brings together farmers, chefs and community members in celebration of a single seasonal ingredient. In honor of the focus, Chef William Dissen of The Market Place and other area chefs will further elevate trout on their menus.
Sunburst Trout Farms also held a recipe contest earlier this month. Winners and their recipes will continue to be announced through the end of the month on their website and through their Facebook page, where you can also find the recipe for one of Chef Hudson’s favorite dishes: Cardamom-seared Sunburst Trout fillets with lemon yogurt sauce.
Smoked trout rillettes (courtesy of Chef William Dissen, The Market Place)
Ingredients:
8 smoked trout fillets, boned and skinned
1 cup butter, room temperature
1/4 cup sour cream
1/4 cup lemon juice
2 tbs roasted garlic, pureed
2 tbs Dijon mustard
2 tbs chopped herbs (thyme, basil, parsley)
1 tbs Frank’s Red Hot Salt and pepper to taste
Method:
Flake the trout into a food processor (look for any extra bones, discard).
Add the butter, sour cream, mustard, garlic and herbs. Process until smooth.
Finish with the lemon juice, Frank’s Red Hot and salt and pepper.
Store under refrigeration until needed, up to one week. Enjoy spread on toasted bread with a good quality extra virgin oil.
Sunburst Trout Farms also held a recipe contest earlier this month. Winners and their recipes will continue to be announced through the end of the month on their website and through their Facebook page, where you can also find the recipe for one of Chef Hudson’s favorite dishes: Cardamom-seared Sunburst Trout fillets with lemon yogurt sauce.
Smoked trout rillettes (courtesy of Chef William Dissen, The Market Place)
Ingredients:
8 smoked trout fillets, boned and skinned
1 cup butter, room temperature
1/4 cup sour cream
1/4 cup lemon juice
2 tbs roasted garlic, pureed
2 tbs Dijon mustard
2 tbs chopped herbs (thyme, basil, parsley)
1 tbs Frank’s Red Hot Salt and pepper to taste
Method:
Flake the trout into a food processor (look for any extra bones, discard).
Add the butter, sour cream, mustard, garlic and herbs. Process until smooth.
Finish with the lemon juice, Frank’s Red Hot and salt and pepper.
Store under refrigeration until needed, up to one week. Enjoy spread on toasted bread with a good quality extra virgin oil.
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