Rainbow Trout

The cold is coming!! We are ahead of Mother Nature and ready!! Come and enjoy our new Special. Guaranteed to warm you right up!! Thursday November 7th through Sunday November 10th. ** Mango Habanero Shrimp ** Jumbo Shrimp over Wild Rice Pilaf, Rainbow Bell Peppers, Topped with Pickled Habanero Mango Salsa and Bull’s Blood (heirloom vegetable – micro beets) $22.00 Serving Lunch and Dinner 11:00 a.m. – 8:30...

Happy Halloween!! Come in today and escape from the snow! Delicious feature we have today: Pan Seared Canadian Walleye Fillets with Maple Glazed Candied Pecans – $18.00 We also have our Famous Trout House Old Fashionds – $5.00 to warm you up as well!! Stop in or call for reservations!...

Newsletter 9-30-19

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...