Tennessee Trout with Potatoes, Beurre Blanc, and Chow Chow

Prepared by Chef Matt Bolus of The 404 Kitchen – Nashville, TN

Serves 6


  • 1½ pounds fingerling potatoes
  • ¼ cup heavy cream or water
  • 8 oz butter, unsalted, cubed and chilled
  • 3 tbsp grapeseed or canola oil
  • 6 (5 oz) trout fillets
  • Kosher salt and pepper, to taste
  • 2 tbsp butter
  • 3 thyme sprigs
  • ½ lemon (or equivalent juice)
  • Kosher salt and pepper, to taste
  • 2 oz butter
  • ¾ cup chow-chow
  • 3 tbsp chiffonade parsley


  1. Cover fingerling potatoes in a pot with water and bring to a boil. Reduce heat to a gentle simmer and cook until potatoes are just tender (a cake tester or knife gently inserted should meet no resistance).
  2. Drain potatoes and allow them to cool slightly.
  3. While potatoes cool, bring heavy cream to a boil. Reduce to low heat and whisk in 8 ounces of butter. You want the butter to gently melt but not break. Once all butter is incorporated, keep liquid butter in a warm (not hot) place.
  4. Once potatoes are cool enough to handle, carefully smash them with the palm of your hand until they are roughly 1/2 inch thick.
  5. In a large skillet, heat grapeseed oil over medium-high heat. Season both sides of trout fillets with salt and pepper. When pan is hot, carefully lay fish skin side down in pan, while gently shaking the pan.
  6. Sear fish until skin is crisp, approximately 3 minutes.
  7. Once skin is crisp, carefully flip fish over and turn off heat. Add butter, thyme and lemon juice. Over a low flame, baste fish for 1 minute longer. Remove fish from pan onto a paper towel-lined plate.
  8. Drain pan and return it to heat over a medium-high flame. Heat 2 ounces of butter in a large pan over medium-high heat. Carefully put half of the smashed potatoes in pan. Gently swirl pan to evenly coat potatoes and season with salt and pepper. Allow potatoes to crisp before flipping over. Place cooked potatoes on a paper towel-lined plate and repeat with remaining potatoes.
  9. Once all potatoes are cooked, return all to pan and deglaze with chow-chow. Remove pan from heat and add half of melted butter and cream mixture. Stir to evenly mix everything. Add more butter mixture, if needed. Adjust seasoning with salt and pepper.
  10. Divide potatoes among 6 plates. Pour any remaining chow-chow and butter on top of potatoes. Sprinkle parsley over potatoes. Place fish skin side up on top of potatoes.