Chowders are usually coastal affairs, whether it be clam, oyster, or scallops. I wanted to highlight Colorado ingredients and give the mountains something to look forward to in the fall. The recipe name is based on one of Colorado’s largest trout fishing reserves.
Why it works:
Lets talk smoking trout in Colorado. First off, what wood should be used? Traditional smoking woods like oak and hickory aren't local to Colorado, but we do have plenty of peach trees. Also Colorado has it's own Rocky Mountain Maple varietal, which is harder to find. Try Aspen, I hear it's like alder! Also there are many different types of trout depending on the season, but fatter fish would be best. This could be a winter or a summer dish, as trout are caught in both seasons. For Winter trout, which is mostly ice fishing, it may be better to use a bit heavier ingedients, and whatever would you can find.
Yield: 4 quarts
Time: 3 hours
Pairing: Focaccia, crusty wheat bread.
References:
Equipment:
Smoker
Dutch Oven
Ingredients:
Fish Stock
White Wine
Roux
2 tablespoons unsalted butter
1 tablespoons flour
Smoked Trout (deboned, see Roast Trout buddies recipe)
Red potato
Heavy Cream
Corn
Yellow Onion
Celery
Smoked Paprika
Saffron
Bay leaf
Spring Thyme
Garnish
Chives
Fresh Dill
Instructions:
Smoke / Roast trout and pick meat from skin and bone (Check out Roast Trout Recipe)
Add Butter to Dutch Oven
Sauté small dice Celery and Onion until translucent
Add Corn to sauté and bring up to temperature
Deglaze with white wine, reduce to Al sec, add Fish Stock
Add medium dice potatoes with skin and bring up to a simmer
Add Bay leaves and thyme, cook until the potatoes are just tender
Add Heavy Cream, Saffron and Smoked Paprika, reduce for 10 minutes
Remove Bay leaf, Fold in Trout.
Garnish with small diced chives and dill
Plating Instructions
Tasting Journal
Date:
Photo:
Tasting Notes:
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