Fall and winter often mean hearty meals that warm you from the inside out. However, sometimes I’m in the mood for lighter fare, and this Crispy Skin Trout with Autumn Apple Salad and Candied Pepitas fits that bill.
Trout fishing can be a year-round sport. Fall and winter can be a little slower and a little colder, but also equally rewarding as fishing in warmer months. Target warmer days, and don’t head out too early. Also, look for springs along the banks of streams, as groundwater tends to be warmer for the fish.
Popular Trout Fishing Areas in the West for All Seasons
- Snake River // Jackson, WY // Spring (or shoulder season) is a great time to head to the Tetons for trout fishing. You can avoid the summer crowds, and the fish are hungry after the long Wyoming winter.
- Truckee River // Truckee, CA // The Truckee River is amazingly accessible for trout fishermen. It is the only drainage from scenic Lake Tahoe, flowing from Tahoe City all the way to Reno. The best spots are downstream from the scenic town of Truckee. Visit in the summer when the water levels are low.
- Suttle Lake // Sisters, OR // This gem just outside Sisters, Oregon, is the spot for Brown Trout. There is a limit of five trout per day with a minimum size of 8 inches. Come in the autumn months to avoid the crowds of campers and hikers. The light intensity is low, and the fish head closer to the surface.
- Frying Pan River // Carbondale, CO // Largely known as one of the best winter fishing spots. Here you will find four different species of trout – Brooks, Rainbow, Cutthroat, and Brown. And in the off chance you don’t catch anything, head into town to the Village Smithy. It’s one of my all-time favorite breakfast spots.
Apples and trout are a classic pairing that I was first introduced to while kayaking in Norway in July 2018. There, I munched on smoked fjord trout served on apple slices with a secret dressing the chef just would not share. The roots of that recipe are in this dish!
This meal is a cornucopia of textures and flavors – tangy mustard, sweet and crunchy apple, and of course, the creamy trout with its crispy skin. The secret to getting crispy skin is a cast-iron skillet heated to medium-high. Then, add the trout and do not touch it for 5 minutes. When the skin easily releases from the pan, it is ready to flip.
In the wild, I like to place my cast iron skillet over the campfire as the smoke adds another flavor element. At home, I heat the pan over a stove, add the fish and finish it in my Traeger grill.
How to Clean a Fresh Trout to Make Crispy Skin Trout
- Rinse the exterior of the fish to remove any slime.
- Lay fish on the cutting board. With a sharp fillet knife, slit open the belly of the fish from the head across the length of the belly. Cut should pierce the skin and not cut into the internal organs.
- Make an additional cut at the throat to separate the gills from the head.
- Spread the body open and remove the gills and the entails.
- Use a spoon or your thumbnail to scrape out the kidney located along the fish’s spine.
- Remove the head and dorsal fin if desired. Rinse the inside of the fish with water.
Looking for a wine pairing for this crispy skin trout meal? Try the Classic Fly Pinot Gris from Sawtooth Winery. The brightness of this glass compliments the heartiness of the trout.
Crispy Skin Trout with Autumn Apple Salad and Candied Pepitas
Ingredients
- 2 tbsp Djion mustard preferably Country-style, with coarsely ground seeds
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 clove garlic grated
- 1/2 cup olive oil
- salt and pepper
- 2 whole rainbow trout filleted
- 2 tbsp olive oil
- 2 cups mixed greens
- 1 Pink Lady or other tart apple julienned
- 2 radishes thinly sliced
- 2 tbsp candied pepitas crushed
Instructions
- To make the dressing, mix together the mustard, vinegar, lemon juice, garlic, and 1/2 cup olive oil. Season with salt and pepper. Set aside for at least 30 minutes to let the flavors develop.
- Use a paper towel to pat dry the skin of the trout. Season skin side with salt and pepper. Heat 2 tbsp of olive oil in a cast-iron skillet over medium-high heat. When oil starts to shimmer, place trout in the pan, skin side down. Cook for 3-4 minutes and fish easily releases from the pan. Flip and cook for another 1-2 minutes.
- To plate, place a small bundle of greens on the plate. Top with apple, radish, dressing, and finally the trout. Sprinkle with pepitas.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
Fantastic.
This is a really great dish. I really like the dressing.😊
This was delicious & quick and easy to put together. Looks very elegant plated. This recipe is definitely a keeper!