For Information about The Trout House – in Delavan – follow their facebook page by clicking on the link below!
THE TROUT HOUSE AT RUSHING WATERS
EASTER BRUNCH BUFFET
ADULTS $32.00 — ADOLESCENTS (6-16) $15.00 — KIDS 5 AND UNDER EAT FREE
BUFFET ALL DAY — 8:00 -3:00 PM — DOES NOT INCLUDE TAX OR GRATUITY
Prime Rib with Au Jus
Herb crusted roast and pork loin with gravy
Spiral ham with honey mustard sauce
Frittata Bake – open face omelette bake with fresh vegetables, cheese and ham
Pasta Salad: with buffalo mozzarella, cherry tomatoes, Kalamata olives, and fresh basil
Hash Brown potato O’Brien
Veggie Tray with Ranch
Fruit Tray with Romanoff sauce
Mashed potatoes with gravy
Smoked Trout Platter
Smoked Salmon Platter
Hot German Salad
Baked Mac n Cheese
Spring Salad with variety of dressings to choose from
Cheesy Mushroom Risotto
Mostaccioli with Italian Sausage and Parmesan Cheese
Potatoes Au Gratin
Lemon Dill Salmon
Garlic Thyme Roasted Chicken
Potato Pancakes with Applesauce
Eggs Benedict Casserole
Hot Ham and Cheese Croissants
Pancake (choice of fruit toppings, syrup, whipped cream)
Assortment of Locally Baked Pies
Variety of Dessert Bars
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.
4 Boneless Rainbow Trout Fillets
4T Grape Seed Oil
2 T Chopped Fresh Tarragon
½ Lemon Juiced
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 enjoy!