When guests aren’t ensconced inside one of the nine rooms at quaint Livingston Manor hideaway the Arnold House, most likely they are in the Tavern enjoying the jukebox. Here, chef de cuisine Dan Ruef unites fresh, local Beaverkill Hatchery trout with tart apples from East Hill Farm just a few minutes away. The property, which belongs to the inn’s owners Kirsten and Sims Foster, has “a wide selection of old, craggy trees,” says Ruef. “These produce flavorful — if not perfectly shaped — apples. We’ll hop over there and pick a full bushel to use in our kitchen.”
Beaverkill Trout with Apples and Horseradish
- Beaverkill Hatchery Rainbow Trout, head on and filleted
- Tart local apples, such as Granny Smith
- Fresh horseradish root
- Brown sugar
- Flour
- Arugula
- Pat of butter
- 1 Tbsp non-virgin olive oil
- Core apples and dice chunkily
- Heat a saucepan with butter and non-virgin olive oil
- Add apples and just enough brown sugar to give a little sweetness against the tart apples
- After the apples start to get a little soft, grate horseradish into the mix. Let it come together for another minute or two and then remove the apples and put aside
- Coat the trout in flour and add some butter to the pan
- Pan fry the trout, about 3 to 4 minutes on each side; let the skin get crispy before turning. The trout will pick up some of the existing apple and horseradish flavors from the pan
- Once the trout is done, plate it, throw the apple mixture back in the pan for a minute, and then use it to cover the trout. Don’t forget to put some inside the fish as well
- Serve on a cast iron plate with arugula tossed with your favorite vinaigrette
Chef’s tip: Add pan-fried fingerling potatoes from Rick Bishop’s Mountain Sweet Berry Farm in Roscoe, tossed with salt and pepper, to round out the plate.
If you go…
The Arnold House
Dinner Thurs.-Sun., lunch Sat.-Sun.
839 Shandelee Rd., Livingston Manor
845-439-5070; www.thearnoldhouse.com
