Warm-Smoked Vermont Trout With Heirloom Vegetables & Boiled Cider Brown Butter

I chose this particular recipe because it not only demonstrates the straightforward, technique-driven cooking style I love, but it also showcases some of the wonderful foods that we are surrounded by here in the Green Mountain State.
By / Photography By Brent Harrewyn | October 31, 2014


Filet your trout, and set aside your 4 neatly trimmed sides. Season generously with salt.

Set up a simple warm smoker using your barbecue or a large metal roasting pan. I like to do this by placing a few twigs and wood chips in 1 corner of my small charcoal grill. I light the small pile, and place a few more wood chips on top when it’s burning steadily.

Place your trout filets on the rack of the grill opposite your small fire, and place the lid on the grill. You will need to continue to tend your small fire, periodically making sure it remains smoldering and adding a few more chips when necessary. It should be smoking steadily, and the small amount of heat should slowly bake the trout while it takes on the smoke flavor. Remove after 20 minutes or so, when the trout has picked up a yellowish tinge and smells strongly of smoke.

Clean your vegetables, and cut them into large bite-size pieces. Place a heavy-bottom skillet on medium heat and add your butter. As the butter melts and starts to sizzle, you can add your vegetables. Paying careful attention that your butter does not burn, continue to turn your vegetables so they cook evenly. If the butter starts to get too brown remove from the heat, and reduce to medium-low, before continuing to cook. The butter should turn brown and smell nutty as the vegetables cook, but not turn black.

When your vegetables are almost cooked, season with salt and pepper, and add the trout filets to the pan for about 1 minute on each side. This will ensure that the fish is fully cooked.

Next carefully remove your fish, and vegetables from the skillet, and arrange on a serving platter.

Add the boiled cider to the butter left in the pan, and stir the pan to free the solids on the bottom. Pour the pan sauce over your fish, and enjoy!

*Recipe tip: Use any fresh vegetables you choose for this dish to make it your own. If you can’t find boiled cider, make your own by reducing apple cider to a syrup in a small pot, or just replace altogether with a squeeze of lemon juice.

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  • 2 filets Vermont trout
  • 1 cup fruitwood chips
  • 6 tablespoons highest-quality butter
  • 2 tablespoons Woods boiled cider
  • 4 baby squash or zucchini
  • 8 baby carrots
  • 4 small onions
  • 4 baby leeks
  • 8 purple fingerling potatoes
  • Salt and pepper to taste
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