We’re serving one of our favorite dishes this fall — fresh Idaho rainbow trout stuffed with scallops, locally-foraged chanterelle mushrooms, spinach and basil served with a grilled herb puree.
Rainbow trout carry a mild, nut-like flavor and are the ideal palette for our creative culinary team. The meat is tender and flakey and pairs well with flavors that bring out its delicate taste.
Our fish is sourced from Idaho, which produces more than 70% of the nation’s supply of rainbow trout. The state’s system of aquifers and springs make it an ideal location to raise fish.
To add dimension to the dish, we incorporated locally-foraged chanterelle mushrooms. In the fall, these golden-topped mushrooms can be found growing on the roots of forest trees.