Smoked Rockbridge Trout Fillet Recipe

Make pickling liquid

Combine distilled white vinegar, water, sugar, kosher salt, black peppercorns, and bay leaf in a small saucepan. Bring to a simmer until sugar and salt dissolve, about 2–3 minutes. Remove from heat.

Place thinly sliced shallots in a heatproof jar or bowl. Pour hot pickling liquid over shallots, press to submerge, cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–2 hours) before serving. Keeps up to 2 weeks refrigerated.

Heat butter and olive oil in a large sauté pan over medium heat. Add the finely chopped shallot and cook until translucent, 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add the chopped greens to the pan in batches, tossing to wilt. Once all greens are in, add chicken or vegetable stock, apple cider vinegar, salt, pepper, and red pepper flakes if using.

Reduce heat to low, cover partially, and braise until greens are tender but still bright, 8–12 minutes. Adjust seasoning to taste and keep warm until plating.

Pat trout fillets dry with paper towels. Season skin and flesh lightly with kosher salt and freshly ground black pepper. Drizzle or brush with olive oil.

Prepare a smoker or a grill for indirect smoking: preheat to 225°F (107°C). If using a gas or charcoal grill, set up a foil packet or smoker box with soaked wood chips (apple or alder).

Place trout fillets skin-side down on the smoker/grill grates. Smoke until internal temperature reaches 135°F (57°C) and flesh flakes, about 25–35 minutes depending on thickness. Remove and rest 3–4 minutes.

In a small saucepan or sauté pan, combine white wine, white wine vinegar, and the minced shallot. Bring to a simmer over medium-high heat and reduce until about 2 tablespoons of liquid remain (concentrated shallot-wine reduction).

If using cream, add 1 tablespoon heavy cream now and reduce for 30 seconds (helps stabilize the emulsion). Lower heat to very low.

Whisk in cold cubed butter a few pieces at a time, allowing each addition to emulsify into the reduction before adding more. Keep heat very low — the sauce should be warm but not boiling. Continue until all butter is incorporated and sauce is smooth and slightly thickened.

Off the heat, stir in chopped fresh dill, salt, and white or black pepper. Taste and adjust seasoning. Keep warm (in a thermos or over very low heat) until plating; do not overheat or it will separate.

Divide braised greens among 4 plates, making a shallow bed in the center of each plate.

Place one smoked trout fillet on top of the greens, skin-side down so the flesh faces up. Spoon 2–3 tablespoons of dill beurre blanc over the trout fillet and around the greens as desired.

Top each fillet with a few rings of pickled shallot and garnish with a fresh dill sprig. Serve with lemon wedges on the side for squeezing.

Serve immediately. If desired, pass extra beurre blanc at the table.