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Trout with Spring Vegetable M

by in May 2007
Trout with Spring Vegetable M
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Total Time: 45

Yield: 4 servings

This isn’t an everyday dish, as ramps, morels, and fiddleheads aren’t easy to find at your supermarket–but these vernal delicacies are commonly available at spring farmers’ markets, so seek them out and give them a try. They’re delicious!

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  • 3 bacon slices, cut into 1/4-inch pieces
  • 1 shallot, finely chopped
  • 8—10 ramps, bulb end trimmed
  • 18 fiddlehead ferns, well cleaned, curled tops only
  • 10—12 ounces fresh morel mushrooms, cleaned and cut into 1-inch pieces
  • 1 cup white wine
  • 1 cup chicken or vegetable stock
  • 4 fresh trout fillets or 2 whole trout, butterflied
  • 2 cups milk
  • 1 cup flour
  • 1 cup cornmeal
  • 2 teaspoons kosher or sea salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 2—3 tablespoons vegetable oil
  • 2—3 lemon wedges


In a large saut
Updated Thursday, April 5th, 2007

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