Gold Cash Gold

This recipe is courtesy of Chef Josh Stockton of Gold Cash Gold in Corktown.


Fish and Chips:


4 each    Smoked trout filets, skin removed

4 each    lemons, juice and zest

3 tbsp    minced chives

4 tbsp    freshly grated horseradish

1 pt crème fraiche


Instructions: 

combine all ingredients, except crème fraiche into a stand mixer and using the paddle attachment, mix on medium speed until the trout pieces are broken up and everything is fully incorporated.  Then add in the crème fraiche and mix on low speed till everything is combined.  season with salt and pepper to taste


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