Tuesday, March 8, 2016

Taproom Trout

Taproom Trout

     This was one of those dishes that just came to me one night while at work. Myself and another coworker were sitting, rolling silverware, pondering what to eat for dinner. I mentioned wanting to come up with a great trout dish. We wracked our heads together and agreed on this taste combination. Think about it, you walk into a pub and what do you see? Beer on tap and probably some sort of bowl of pretzels or nuts awaiting and tempting you to munch on which in turn causes you to drink more.  The combination is priceless. So, why not combine those great flavors into one dish? So here goes, a delicious, light and flaky pretzel crusted trout with an orange ale sauce. Taproom Trout.


  • 2 trout filets split
  • 2 cups pretzels
  • 1/2 cup cornmeal
  • 1/2 bottle of ale of choice
  • 1 orange
  • 4 tbs butter
  • Salt/pepper

1. Take pretzels and blend them in a food processor. Combine with cornmeal and spread onto a plate.

2. Take trout filets and press meat side down into the pretzel cornmeal mixture.

3. In a large skillet melt 2 tbs of butter and brown the trout on meat side.

4. In a 350 degree oven place the trout filets skin side down on a baking dish and bake for roughly 8 minutes.

5. Meanwhile in a sauce pan pour in the 1/2 bottle of ale and simmer until reduced.

6. Zest the orange and place in the pot. Juice half of the orange and also place into the pot.

7. Drop in 2 tbs of butter and simmer until the sauce thickens and becomes shiny. Salt to taste.

8. Remove trout from oven. Place on plate and drizzle some of the orange ale sauce over.

     This was an amazing trout dish. I had my cousin over for dinner and she loved it. Pretty sure you will too.

Prep Time: 15 min
Cook Time: 10-15 min
Serves: 2

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