RECIPE: Step into the old west with trip to Roaring Fork

It's tough to capture the spirit of the old west cooking, but Roaring Fork in Scottsdale has done just that!

The restaurant offers comfortable and casual indoor and outdoor dining alongside an exhibition kitchen, wood fire grille and rotisserie. It also houses its own western-inspired "saloon" with high tables, booths and bar seating.

Roaring Fork Executive Chef Michael Bouwens stopped by to show us how to cook up a Rainbow Trout dish. Here are the recipes from Thursday's show:

RAINBOW TROUT
Sautéed with Roasted Almonds, Capers, Brown Butter and Green Beans

INGREDIENTS:
(How to make the trout )
4 each trout, de-boned and butter flied
2 cups of flour
2 tablespoons of salt
2 tablespoons of pepper

4 each eggs
2 cups of buttermilk
1 tablespoon of salt
1 tablespoon of pepper

(How to make the sauce)
1 lb of unsalted butter
1 each lemon
1 tablespoon of parsley
2 tablespoons of sliced, roasted almonds
2 tablespoons of capers

(How to make green beans)
½ lb. of green beans
½ each red onion, diced
2 tablespoons of butter

PREPARATION:
1.    Mix the flour salt and pepper together. This will be used dredge the trout in to give it a crispy skin
2.    Mix the eggs, buttermilk, salt and pepper together with a whisk until well blended.
3.    Heat a sauté pan on medium high heat. Add three TBSP of vegetable oil to the pan.
4.    Season the trout with salt and pepper and dip into the buttermilk mixture. Then dredge the skin in the flour mixture and put it in the sauté pan skin side down.
5.    Let it cook on the skin side until it is three quarters of the way cooked (this will ensure a crispy skin).
6.    Flip the fish over and finish cooking the remainder of the way. Set fish a side on a plate with a paper towel on it to absorb any oil.
7.    In a clean sauté pan heat the butter until the milk solids start to caramelize and turn brown.  You will start to smell a hazelnut smell.
8.    Then, squeeze the juice from the lemon into the pan and add the parsley, almonds, and capers to the pan.
9.    Season to taste with salt and pepper.
10.    Place a clean sauté pan over medium high heat and add 2 TBSP of unsalted butter. Sauté the green beans and onions until tender and season to taste with salt and pepper.

Roaring Fork
4800 N. Scottsdale Road, Suite 1700
Scottsdale, Arizona 85251

www.roaringfork.com

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