Trout

The sweet and savory flavors coaxed from the bacon, onion, raisins, and vinegar in this dish complement the delicate trout without overpowering it.

Light and ultrasavory, this is a spread that's definitely worth making — it requires a minimal amount of work and tastes better than any store-bought version. And if you have any left over, you're in luck — it also tastes wonderful on bagels the next morning.

Truite aux Haricots Verts et Amandes Fresh sweet trout with lemony brown butter and crunchy almonds has become one of my favorite Bouchon dishes. We cook and serve trout with the skin and head on, though the head can be removed after cooking. When I see trout on menus, it brings to mind mountain rivers and fresh air; indeed, in inland France trout was traditionally served only in bistros that had access to freshwater fish, in rivers coming down off the Alps. Most of the trout you find, and the trout we use, is farm raised.

An elegant salad that would add a sophisticated touch to any Thanksgiving menu.

This recipe can be prepared in 45 minutes or less. The chef at Cafe Diablo uses 6- to 8-ounce local trout fillets from Road Creek Trout Farm. We have adapted the recipe for smaller fillets.

Can be prepared in 45 minutes or less.

Offer crackers and some coleslaw along with the chowder. Lemon meringue pie is a perfect way to end the meal.

Active time: 10 min Start to finish: 20 min

Can be prepared in 45 minutes or less.

Market tip: All rainbow trout sold in markets are sustainably farm-raised.

Toasted onion bagels are great with this.