Seared Trout and Taters

“The abundance of delicious fruits and vegetables is really ramping up on top of the mountain. Farmers’ markets teeming with peaches and nectarines from Georgia, potatoes from the next town over, corn from Asheville, and an array of tomatoes in every shape and color. This particular dish was dreamt up from this abundance. It also helps that the trout comes from Sunburst Trout Farm just down the road. We kept everything in this dish as local and small as possible, with the exception of the dry white wine that accompanied the dish as a beverage. We chose Cantina Zaccagnini from Italy.

This week’s Kitchen Gadget Spotlight is on Peugeot PeppermillThere are very few things associated with cooking that are more synonymous then salt and pepper. Fresh ground pepper can bring a Steak au Poivre to life. Peugeot is a brand that European chefs tend to gravitate towards and for good reason: they are bulletproof. The ones at the restaurant have been dropped into fryers, cranked thousands of times, and just generally abused. They still work. That’s why we brought one into our home kitchen and it has never failed us. We love it.” – Joe

  • 8 New Red Bliss potatos – sliced
  • 2 tablespoons thyme – chopped fine
  • 1 bunch broccolini – trimmed 3 inches from the crown
  • 1 pint Kumato tomatoes – cut in half
  • 2 tablespoon dry white wine
  • 2 fillets trout – bellies removed
  • 1 avocado – sliced for garnishing
  • Olive oil
  • Salt
  • Pepper


  1. Heat the olive oil and the potatoes in a large sauté pan over medium high heat. Roast the potatoes on both sides until a nice golden brown color has formed.
  2. Once browned, season with salt, pepper and the chopped thyme.
  3. Place in an oven at 350 degrees Fahrenheit for about ten minutes or until the potatoes have softened.
  4. Heat a touch of olive oil and the crowns of broccolini in a medium sized pan over medium high heat.
  5. Once the broccolini is browned, throw in the tomatoes, and the splash of white wine. Cover and remove from the heat.
  6. Heat a third and final pan over medium heat. Add some olive oil and gently lay a seasoned trout (salt and pepper) in it.
  7. Allow the trout to cook on the skin side for about four minutes . You will start to notice that the salmon colored flesh will turn white. Once the color change is about halfway up the fish, gently turn over and continue cooking for another two minutes.
  8. Plate and garnish with avocado.

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