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Currently Browsing: News and Events

The Trout House Summer Calendar is Here

Summer is HERE!!!!  join us for a Saturday evening Fish Boil or a BBQ Night with Live Music.   Click on the Calendar Below for More Information. 2017 calendar read more

Mother’s Day Brunch – Sunday, May 14

TREAT YOUR MOM ON MOTHER’S DAY AT THE TROUT HOUSE AT RUSHING WATERS Call 262-495-2089 for reservations.... read more

Morel Foray and Dinner – May 3, Reserve Now!!

Join Peter on Wednesday, May 3 at 4:oo pm for cocktail hour before embarking on a foray at 5:00 pm to find the morel mushroom at Rushing Waters Fisheries Rainbow Trout farm.   A four course dinner featuring the morel mushroom will be served in the Trout House at 6:30 pm; $41.   Make your reservation today as seating is limited.   Call 262-495-2089.   The Trout House will also be featuring the same four course morel meal for lunch and dinner service on Wednesday, May 10, Thursday, May 11 and Saturday, May... read more

Join Us At The Trout House for a Special New Year’s Eve Celebration

BRING IN THE NEW YEAR!! We will be serving a reservation only special selection menu for our New Year’s Eve celebration. Mix and match your favorite selections to customize your dinner. Dinner Service Starting at 5 p.m. Come join us for live music featuring Double-Shot Duo playing all your Country favorites and more. 8:45 p.m. – 12:45 a.m. Click on the link Below to See the Menu new-years-eve-2016... 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

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