A different variation from the Mountain Trout, this Local Alleghany Trout Recipe is a Chef's Favorite!  

Local Alleghany Trout with Butternut Squash Puree 

BUTTERNUT PUREE
INGREDIENTS:
½ pound of butternut squash
½ stick of butter
Salt and pepper, to taste
Vegetable stock, as needed
DIRECTIONS:
In a small saucepan, bring water lightly seasoned with salt to a boil. Add chopped squash and cook until very soft and tender when tested with a fork.
Remove and strain away all water, add butter and let melt. Using a blender, run until very smooth while using the vegetable stock to find a soft consistency. Final product should be slightly runny.
Reserve for final dish.

CRISPY PAN-SEARED TROUT
INGREDIENTS:
4 cleaned, trout filets
4 tbsp of flour
Roasted Winter Vegetables (see recipe below)
Butternut Puree
3 tbsp of vegetable oil
3 tbsp of butter
Salt and Pepper, to taste
DIRECTIONS:
Flour and season your trout lightly on both sides and reserve for next step.
In a heavy bottom sauté pan, add oil and butter heating over high heat till butter starts to brown. Gently add trout skin-side down and cook on high heat until skin has become crispy, about 2-3 minutes. Flip trout and finish for one minute, just to cook trough. Remove and place on towel to absorb extra butter.

Using vegetable and puree, plate with trout and serve individually or family-style.  Enjoy!