Try the Trout, Round Two

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Last week, we showcased a variety of trout starters to kick off your meal. Now, we’re diving into entrees that make trout the main event, the show stopper. Grilled, blackened, fried, whatever your fancy, trout is the versatile fish that won’t leave you disappointed.

Atop the East Gros Ventre Butte, Amangani diners enjoy an unimpeded view of the newly snowcapped peaks surrounding the valley. Amangani also boasts some of the freshest meat and seafood in Jackson, and the trout is no exception. Their filet of trout is accompanied with roasted vegetables, vertical harvest greens, and fregola.

For now, the Blue Lion’s infamous rack of lamb will have to step aside and let the menu’s trout item enjoy the spotlight. The Blue Lion allows you some customization on your Idaho trout, as diners may select from a sauce of dun dried tomato-basil caper butter, or choose to have their trout blackened with Cajun spices. If you’d rather minimize your decision-making, go with the tequila lime Idaho trout dish. This pan seared trout is topped with a tequila lime cilantro crème that is both bright and satisfying.

Sidewinders has a menu to please every palate, so why wouldn’t there be some trout on there? They’re spicing up their blackened rainbow trout with Cajun seasoning, then cooling it down with fresh pico de gallo and lemon. This entrée comes with your choice of two sides, and is only $16.

If you didn’t already start your meal at the Silver Dollar Bar & Grill with their house smoked trout starter, served with pickled tomatoes, onions, lemon-dill cream, and grilled ciabatta, then don’t pass up the stealhead either. This citrus sage grilled trout is served with fingerling potatoes, bacon, sweet corn, roasted pepper and spinach hash.

Silver Dollar Trout

Restaurants around town are utilizing various techniques and styles to present trout to its diners. The White Buffalo Club actually grills their trout. The grilled trout with shiitake butter is served with Napa cabbage bok choy slaw, yuzu kosho, and a dashi emulsion. Here, the slaw adds that brightness and acidity that pairs well with the fish’s natural flavor.

 

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About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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