Some of the best, most sustainably produced trout in the United States is grown just down the highway in the Snake River near Twin Falls. And Riverence’s Todd English is in the habit of stopping by Marie Gallo’s kitchen to show her new ways of cooking it.

This time around it’s a Trout Roulade that is so flavorful you won’t want to stop eating it. And preparing it is made all the easier by Riverence’s new machine that remove the bones.

“It’s a game changer!” said English.

Trout Roulade

Trout

Dill, chopped

Garlic, chopped

Olive oil

Salt and Pepper

Remove the skin of the trout with a filet knife. Salt and pepper the fish and put a little gremolata—a sauce made by missing the dill, garlic and a little lemon zest (optional) with olive oil—and layering it on top of the filet.

Roll the fish starting from the tail—tight but not too tight because you don’t want the mixture to squish out.

Tie it with butcher twine. Or, just stick a couple toothpicks in it to hold it in place. Cook in a preheated 400-degree oven for 12 minutes. Set on a plate of greens with a few cherry tomatoes.