Trout with Spring Vegetable M
Upload Your Photo- 0Comment
Print
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 pieces1 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 sautBrowse Similar Recipes
- By Category: Fish and Seafood, Vegetables
- By Prep Methods: Saute
- By Course: Lunch, Main Dish
Receive bi-monthly seasonal recipes hand picked by Yankee editors.
No comments yet.