Courtesy Cameron Lumsden, owner, Fork, Boise
At Fork in Boise, Co-owners Amanda and Cameron Lumsden’s commitment to regional products extends to the beverage list: Half of the beer, wine and spirits comes from the Pacific Northwest. Trout fishing is a year-round activity in Idaho, and the state leads in beet and potato production.
Published: November 25, 2018
Ingredients
Directions
Heat oven to 400˚F. Soak potatoes in hot water for 5 minutes. Drain, rinse with cold water and dry. Place in large bowl with remaining vegetables.
In small saucepot over medium heat, melt 4 tablespoons of butter with thyme and garlic. Pour over vegetables and toss to coat. Season with salt and pepper, to taste.
Spread vegetables in single layer on large sheet tray. Bake 20 minutes, toss, and continue baking until brown and crisp, about 20 minutes more. Taste for seasoning. Turn off oven with tray inside.
Pat trout dry and season with salt and pepper. Heat lightly oiled large sauté pan over medium-high heat. Place trout skin-side down in pan. Cook for 2 minutes, or until skin is golden brown and crisp. Flip fillets and turn off heat. Set aside.
Heat remaining 3 tablespoons butter until melted. Add lemon juice, and stir to combine.
Divide vegetables on plates and top each with trout. Drizzle with lemon butter, and garnish with lemon wedge if desired. Serves 4.
Pair It
Cinder 2016 Dry Viognier (Snake River Valley). Viognier is ideal for the long, warm growing season of Idaho’s Snake River Valley, where it develops classic floral and stone-fruit notes. “This local wine plays very well with the trout dish,” says Cameron Lumsden. “It has a rich flavor profile but a good amount of acid to cut through the sweet, earthy vegetable hash.”
