Winter Seared Trout: Chef Scott Simpson

Winter Seared Trout with Cider Braised Cabbage & Apples and Dill Horseradish Cream

| Recipe by Scott Simpson |

“One of the many reasons I like this new Winter Trout dish is because at the The Depot, Trout has consistently remained one of our most popular sellers. However, with this seasonally-inspired recipe featuring warm cider-braised cabbage and this winter seared Carolina trout, it has all the Winter flavors. The Rainbow Carolina trout we use is a very approachable, sustainable fresh fish which is readily available to cook at home. It also has an extremely mild delicate taste that can handle a wide variety of preparations and sauces. But the best fact is also that it’s a nutrient-dense food very high in Omega 3 fatty acids and has low mercury risks, which is very important. Trout can be cooked on the grill, sauteed, baked, poached or even stuffed. This recipe is not only quick to make but pairs excellently together and showcases yet another versatile side to rainbow trout. The buttery taste of the trout compliments the slightly acidic braised bacon cabbage and apples and with the creamy kick of dill and horseradish, you’ll keep coming back for more. ”

The Seared Trout:

Ingredients

• 4 x 8 oz boneless, scaled Rainbow Trout Fillets

• 1 splash of Oil

• Kosher Salt and Freshly Ground Black Pepper, to taste

• 1⁄2 cup Flour

• 8 tbsp Unsalted Butter

• 1 tbsp finely chopped Parsley, for garnish

Instructions

1. Season 2 Trout Fillets lightly with Salt and Pepper

2. Heat large nonstick skillet with oil over medium-high heat until just starting to smoke

3. Quickly but carefully place Trout Fillets in pan skin side up

4. Cook Trout Fillets starting with skin side up for 1 minute until just golden then flipping once, and cook through for another 3 minutes. Add 1 pat of butter for last minute of cooking

5. Remove from pan and place on a holding plate

6. Repeat with remaining oil and any remaining Trout Fillets

7. Transfer all Filets onto serving plates with Braised Apples and Cabbage

8. Top with Dill Horseradish Cream and serve

9. Sprinkle with chopped Parsley

Dill-Horseradish Cream Recipe

Ingredients

• 1/2 cup prepared Horseradish

• 2 cups Sour Cream

• 1 tbsp Dry Dill

• 1/2 tbsp ½ Lemon Juice or (1 teaspoon Lemon Pepper)

• 1/2 tbsp Worcestershire

• 1/2 tsp Garlic Salt

• 1 tsp Fresh Ground Black Pepper

Directions

1. Mix together well in mixing bowl

2. Season to taste

Depot Cider Braised Cabbage & Apples

Ingredients

• ½ cup Bacon

• 1 pint Red Cabbage Thin Shaved

• 1 pint Green Cabbage Thin Shaved

• 1 tsp Garlic, chopped

• 1 tsp Shallots Chopped

• ½ cup Cider + Cider Vinegar Blend

• 1 pint Green Apples Julienned

• 1 tbsp Rosemary, chopped

• To taste Salt & Freshly Ground Black Pepper

• 1 each Butter Pat

• 1 tbsp Chopped Parsley

Directions

1. Sear off Bacon

2. Add Garlic & Shallots

3. Add Cabbage cook for a minute

4. Splash in Cider + Vinegar and cook down for a minute

5. Add Rosemary, Salt & touch of Pepper,

6. Add Butter

7. Toss in fresh Apples off the heat and Parsley

8. Check Seasoning

You can enjoy a delicious meal by Chef Scott Simpson and experience the history of The Depot for yourself at 124 Mitcham Ave. in downtown Auburn. Check out their website, www.allaboardauburn.com, for reservations and more information. To learn more about the James Beard Foundation and how the Smart Catch program is impacting the global seafood supply chain, visit www.jamesbeard.org/smart-catch.