Every fall Georgians flock to the Appalachian foothills for harvest celebrations of apple picking, corn mazes, and to take in the beauty of the autumn leaves. Although the famous river trout is best fished from the cool waters fresh in the spring, it pairs so well with signature North Georgia products such as apples, cold-weather cabbage and shiitake mushrooms that it’s worth it to go fishing early in the year if you can and freeze the whole fillets to enjoy for an autumn cabin feast. Pay tribute to the moonshiners of long ago with a good bourbon and an after-dinner campfire to match.
Ingredients
- 4 Trout fillets, skin-on GG logo
- 6 Tablespoons butter, divided
- 6 Fresh sage leaves
- ½ Cup apple cider GG logo
- ¼ Cup bourbon
- 2 Cups sliced apples, skin on GG logo
- 3 Cups sliced shiitake mushrooms GG logo
- Salt & pepper
Directions
Heat 4 tablespoons butter in a cast iron skillet over medium high heat. Season trout fillets with salt & pepper. When the butter turns light brown, add trout fillets skin side up and sage leaves. Cook 1 – 2 minutes until golden. Turn fillets over so skin side is down. Cook additional 2 – 3 minutes or until fish flakes slightly. Remove trout fillets and sage leaves from pan, set aside and keep warm.
Add sliced apples and mushrooms to pan. Cook, stirring occasionally until mushrooms turn light brown. Add bourbon and cook about 30 seconds. Add apple cider to pan, stirring to incorporate. Simmer uncovered until the liquid reduces by half. Stir in remaining butter a tablespoon at a time until emulsified into a glossy sauce. Adjust seasoning. Spoon mixture over trout fillets and serve with braised red cabbage (recipe below).
Serves 4.
Braised Red Cabbage
Ingredients
- 4 Cups red cabbage, cut in large chunks
- ½ Cup diced onion GG logo
- 2 Tablespoons butter
- 1 Cup apple cider GG logo
- ¼ Cup apple cider vinegar
- Salt & pepper
Directions
Heat butter in a small saucepan over medium heat. Once butter is melted, add onions, and cabbage and cook until slightly softened. Add apple cider and vinegar to saucepan. Bring liquid to a boil then lower heat to simmer. Season with salt & pepper, cover and simmer about 30 minutes or until tender.
