Daily Special: Grilled North Carolina Mountain Trout

Grilled North Carolina Mountain Trout by Chef Jamie Lynch, Nan & Byron's.


  • 1 8 oz trout, cut into filet and skin removed
  • 1 bunch kale, blanched
  • 1 teaspoon grated parmesan cheese
  • 1 pinch red pepper flakes
  • 1 teaspoon, roasted garlic
  • .5 teaspoon lemon zest
  • 1 teaspoon butter
  • 2 oz red pepper emulsion
  • 4 yukon potato wedges, poached in duck fat
  • 2 tablespoons red pepper and black olive salad


  1. Lightly season the trout with salt. Spray the grates of the grill with pan spray and lay the trout out on the grill.
  2. Cook the trout roughly 2 minutes per side until just cooked through.
  3. Melt the butter in a sautee pan and add the chili flakes, lemon zest and garlic cloves.
  4. Sweat for 2-3min.
  5. Add the kale and cook until hot.
  6. Finish the kale with the grated parmesan. 
  7. Deep fry the poached potato until it is golden brown.

To Plate:

  1. Place a small bunch of kale in the center of the plate.
  2. On either side of the kale cross the crispy potatoes.
  3. Place the trout on top of the kale and potatoes.
  4. Drizzle the red pepper emulsion around the parameter of the kale.
  5. Place a small amount of the pepper salad on top of the trout.