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Pan Seared Smokey Mountain Rainbow Trout, Recipe for Pan Seared Trout, Pan Seared Trout Recipe

805 views · Published 13 February 2013 · 3:17 · Indexed 1 October 2026

Channel: Jan Charles · 2013 · Howto & Style

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 Pan Seared Smokey Mountain Rainbow Trout, Recipe for Pan Seared Trout, Pan Seared Trout Recipe  Chef Tom Ortman from the Restaurant on the Park shares how to beautifully pan sear Smokey Mountain Rainbow Trout. It's stunning!

Chef Walter: We are genuinely excited to have Tom Ortman here today, who is with the Restaurant on the Park.

Tom: Windows on the Park Restaurant.

Chef Walter: Windows on the Park, in the Holiday Inn, on the World's Fair site. That's always been such a beautiful space, and now I think they add food-worthy of it Tom.

Jan: This is some of the most beautiful food I've seen in forever.

Chef Walter: It is just great. You're here doing this great pan-seared trout and you're going to give us a recipe for it. You've dredged it; you've got almonds mixed in with the Panco, right?

Tom: Correct.

Chef Walter: You're searing it off. That's because this is one of the 3 choices that you will be offering for this special event that I was talking about.

Tom: Correct.

Chef Walter: Which is?

Tom: Knoxville Restaurant Week benefiting Second Harvest Food Bank.

Chef Walter: That's the last week in this month, right?

Tom: It starts the 24th.

Chef Walter: You're the only restaurant participating, right?

Tom: Not hardly. There's actually almost 40 of them that are participating.

Chef Walter: In each case, the restaurant will have one or more pre-fixed menus, either $25 or $35. You tell me if I'm getting this right.

Tom: No, you're perfect. You're right on.

Jan: The best part of it is . . .

Chef Walter: That $5 of that, from every meal served, goes to Second Harvest, this wonderful, wonderful feeding agency that we have here, that I've had the pleasure of working with forever and they're wonderful. All they've got to do now is come down and eat with you.

Tom: Correct.

Chef Walter: And have one of . . . listen to this and look at the centerpiece now folks, because those are the 3 choices that you'll have for entrees. Yours is, I'd guess, the $35 one, looking at what you're serving.

Tom: Ours is the $35. We have an 8-ounce Angus filet mignon. Then our pan-seared rainbow trout, which we're doing today, which also has spinach and Benton's premium ham. Th3 other one is a chicken roulade that's wrapped with the Benton's ham and is filled with spinach and a local Tennessee cheese.

Chef Walter: What are the chances of me getting one of each?

Jan: I think I'm faster.

Chef Walter: I see 2 desserts.

Tom: Yes. One is our Mason jar bread pudding with a Jack Daniels whiskey sauce.

Chef Walter: Those are little bits of chocolate. I'm going to eat that. Don't let any of the rest of those people get to that. All of this, and nearly 40 restaurants. Probably, by the time this starts the last week, it will be 40 restaurants.

Tom: Most are offering a three-course meal. We have a choice of a soup or salad, one of the 3 entrees, and one of the desserts, all for that $35.

Chef Walter: And you help a good cause. What could be better than that? We're going to be telling you more about it as we get closer, but Chef Ortman has agreed to share his wonderful recipe for this pan seared-trout, and you get it by going to Chef's Recipe, 6450 Papermill Dr., Knoxville, TN 37919; sending a self-addressed stamped envelope or to Local8Now.com.
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