Return to Content

Trout with Spring Vegetable M

Trout with Spring Vegetable M
0 votes, 0.00 avg. rating (0% score)
by in May 2007

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!

Ingredients:

  • 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

Instructions:

In a large saut
Updated Thursday, April 5th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350