Recipe courtesy of Devin Mills
Episode: Outdoor
Peekamoose Streamside Trout with Mushrooms and Potato Pancakes
Total:
2 hr
Active:
25 min
Yield:
1 serving
Level:
Intermediate
Total:
2 hr
Active:
25 min
Yield:
1 serving
Level:
Intermediate

Ingredients

Peekamoose Streamside Trout
  • 1 (12-ounce) trout
  • 3 sprigs fresh thyme
  • 4 fresh ramps
  • Extra-virgin olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • Mushrooms, recipe follows
  • Potato Pancake, recipe follows
Mushrooms
  • 1 tablespoon butter
  • 16 morel mushrooms, cleaned*
  • Kosher salt and freshly ground black pepper
Potato Pancake
  • 6 small potatoes (new potatoes)
  • Kosher salt and freshly ground black pepper
  • 3 fresh ramps, washed, trimmed and diced
  • 1 egg
  • 1 tablespoon sour cream
  • 6 tablespoons vegetable oil

Directions

Special equipment: a potato ricer

Peekamoose Streamside Trout

Clean and gut the trout, and then stuff the trout with the thyme sprigs and ramps. Sprinkle the trout with the extra-virgin olive oil, and season with salt, and pepper, to taste. 

Preheat a skillet over medium-high heat. 

Lay the trout on the hot skillet, and cook for 5 to 7 minutes. Flip the trout over, and cook an additional 5 minutes, or until cooked through. Transfer the trout to a medium plate, and serve with the mushrooms and potato pancakes.

Mushrooms

In a medium skillet over medium heat, melt the butter. Add the mushrooms, salt, and freshly ground black pepper, to taste. Cook the mushrooms for 7 minutes, stirring frequently. Transfer the mushrooms to a serving dish.

Potato Pancake

In a medium pot, bring the potatoes and enough water to cover to a boil, and cook for 15 minutes, or until the potatoes are tender. With the potato ricer, rice the potatoes into a large bowl. Add the salt, and freshly ground black pepper, to taste. Mixing with a fork, add the ramps, egg, and sour cream to the potatoes. Heat 3 tablespoons oil in a medium-size skillet. Spoon half the potato mixture into the skillet. Cook the potato on medium-high heat for 4 to 5 minutes. Flip the potato over and cook an additional 3 minutes. Transfer the potato pancake to a dish. Repeat with the remaining oil and potato mixture.

Cook's Note

To clean morels; halve the mushrooms and rinse in cold water. Then soak in lightly salted water for 1 hour. Remove from the water and pat dry with paper towels.

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