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Very nice Janesville Gazette review

We are very proud of this latest review of The Trout House at Rushing Waters in the Janesville Gazette.   http://www.gazettextra.com/20161201/restaurant_review_dishes_fawn_over_fish_at_palmyras_trout_house   read more

Rushing Waters’ Wisconsin Foodie Episode

Catch Our Episode On Wisconsin Foodie Rushing Waters Fisheries was recently featured on public television’s Wisconsin Foodie, a nationally acclaimed television show devoted to promoting local, sustainable cuisine.  We would like to give a huge thank you to Kyle and Arthur for the wonderful job they did representing Rushing Waters Fisheries. Follow the link below to view the episode and learn more about the magic behind Rushing Waters Fisheries. Follow the... read more

Tarragon Trout Recipe on TMJ4

Rushing Waters President, Peter Fritsch’s Tarragon Trout Recipe on Today’s TMJ4 This delicious, nutritious dish celebrates Wisconsin Aquaculture, cooks up in only a few minutes and uses simple fresh ingredients.  To learn more about the Wisconsin Aquaculture Association, visit their website. Serves 4 Ingredients: 4 Boneless Rainbow Trout Fillets 4T Grape Seed Oil 2 T Chopped Fresh Tarragon ½ Lemon Juiced Kosher Salt Cracked Pepper Sweet Smoked Paprika Prepare your herb oil–20 minutes in advance. Combine 4T Grape Seed Oil with the juice of half a lemon and 2T of chopped fresh tarragon. Wisk together to emulsify and allow sitting for 20 minutes to meld the flavors. Preheat your skillet to medium and drizzle with Grape Seed oil. Sear fish, beginning with the flesh side (around 5 minutes) till golden. Carefully flip your fillets and complete the cooking processes on the skin side (around 2 minutes). Once you turn your fish, generously baste the flesh side of the fish with your tarragon herb oil. Remove you fillets from the skillet and finish each fillet with a sprinkling of kosher salt, freshly cracked pepper and Smoked Paprika. Serve immediately and... read more