View our
special offers

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

Local Alleghany Trout with Butternut Squash Puree 

½ pound of butternut squash
½ stick of butter
Salt and pepper, to taste
Vegetable stock, as needed
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.

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
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!

Special Offer

Optional Push

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.

Learn More