The Rabbit Hill Inn is back with another recipe. This one is for trout. I love it as the eye is not looking you in the eye. That always seems to bother me, even though I do partake. However, this one is perfect. Thanks so much for sharing.

Crispy Trout Preparation


1 Trout – whole

2 potatoes – washed, diced w/ skin on

2 cups fresh peas, shelled

1 bunch pea sprouts (or shoots)

Extra Virgin Olive Oil

2 Tbsp Vegetable Stock (water would work too)


  • In blender, place 1 cup of shelled peas. Puree to desired consistency. Add water as needed. Season with Salt & Pepper.  Set sauce aside.
  • Potatoes – In a separate pan, on high heat, add evo and diced potatoes. Toss frequently till all sides are brown.
  • In separate pot, on medium heat, place 1 cup of peas, 2 TBSP of stock or water. Add cooked potatoes. Liquid absorbs. Set aside, keeping warm.
  • Trout – Season both sides of trout and place in pan (skin side down) on medium heat. Cook on one side



  • Place some puree on serving plate. Place trout on plate. Surround with peas, potatoes. Drizzle with more puree. Garnish with pea sprouts/tendril