Taste Washington is the state’s premier wine and food experience during the month of March. The goal is to bring awareness to the abundance of amazing Washington food and wine. This month each recipe will focus on a WA-grown main ingredient you may not have eaten or prepared, paired with the perfect wine to elevate the dish.
This beautiful rainbow trout was line caught by our Executive Chef, Ulises Montero, in Crab Creek, the longest ephemeral stream in North America which winds its way through the region near the Royal Slope. Chef Ulises is happy to share with you his love of fishing, these ingredients, and cooking in this recipe.
"In celebration of Taste WA, I wanted to highlight one of the great local ingredients we can get in Grant County—fresh fish. Since March marks the opening of trout season in many lakes around Quincy and the Potholes area, it’s the perfect time to showcase what we can catch locally."
"Fishing is a big part of life in this area, and there’s a real sense of pride in the fish we have here. The idea was to create a dish that honors that—using techniques and flavors we love to work with at the restaurant while keeping the focus on the quality and freshness of the local catch. By highlighting what’s in season, we can bring out the best in the fish and pair it with a wine that complements its natural flavors. This dish will not only represent our style of cooking but also celebrates the connection between food, fishing, and the incredible ingredients our region has to offer. Please enjoy!" -Chef Ulises
NOTE: This is recipe one in a four-part series.
Recipe 2: Beefalo Stuffed Mushrooms with Chardonnay & Stilton Butter Sauce paired with Cabernet Franc
Recipe 3: Coming March 20
Recipe 4: Coming your way the last week of March!
Now let's get cooking...
Rainbow Trout with Almond Butter Sauce
Serves: 2
Recipe by: Executive Chef Ulises Montero, Gård Public House
Suggested wine pairing: 2023 Sauvignon Blanc or 2022 Chardonnay Grand Klasse
INGREDIENTS:
For trout:
1 rainbow trout (about 17 inches or 1.5lb), cleaned, deboned and butterflied (you can ask your fish monger to do this if you like)
2 Tbsp olive oil
salt and pepper
1 Tbsp butter
regular flour for dusting
For sauce:
½ c sliced toasted almonds
4 lemon segments, supremed (cut from the peel and membrane) if desired
1 c butter
1 Tbsp parsley, finely chopped
½ c celery, diced
½ c white onion, diced
fresh rosemary sprig
salt and pepper
For roasted veggies:
½ cup red bell pepper, diced
½ cup red onion, diced
carrots, roasted
6-12 pieces of asparagus, trimmed
2 oz white wine, we used Gård Chardonnay
INSTRUCTIONS:
For the trout: Season the trout with salt and pepper on the flesh side. Dredge the skin side in flour, then shake off any excess. Preheat non stick frying pan with olive oil to medium low heat. Place the trout skin side down in the pan. Make sure to apply weight on top of the trout while cooking to keep it flat (otherwise it tends to curl up) and ensure even cooking. When it is nice and crispy, turn and let it cook for 2 more minutes or to an internal temperature of 125-130•F.
For the sauce: In the same pan, cook the onion and celery in butter for a couple minutes. Add fresh rosemary, toasted almonds and lemon segments. Adjust seasoning to taste.
For the veggies: Heat olive oil in the same pan on high until it reaches the smoking point to achieve a nice caramelization. Add the vegetables and cook for about a minute. Add garlic, then immediately deglaze with white wine. Once most of the wine has evaporated, add a bit of butter and season with salt and pepper.
To finish plating: Arrange the vegetables on the sides and place the trout in the center. Generously spoon the almond sauce over the trout.
Serve immediately. Enjoy with a glass of 2023 Sauvignon Blanc!
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