I stumbled upon this post about the fine fish at Troutdale Farm.
Over the past three years, since the Cafe opened, I have been mostly a locavore – especially when it comes to animal products. This trout has been on my dinner menu at the restaurant and my dinner plate at home – pretty much exclusively. It is amazing fresh and delicious, and we are lucky to have it so readily available in our area.
On the brunch menu we use Troutdale Farm trout for our Smoked Trout bagel – served on a fresh Companion bagel with cream cheese, capers, red onions, and House Smoked Trout. For lunch we serve the same smoked trout on a beautiful Nicoise Salad – organic greens, house pickled green beans, hard boiled cage-free Missouri eggs, red potatoes, capers, red onion, and balsamic vinaigrette. The dinner menu has Pan Seared Trout with local, seasonal offerings – it changes daily.
Last weekend we served that Pan Seared Trout with wild fiddle head ferns from Ozark Forest Mushroom, brown butter, and roasted new potatoes (pictured above).