Peekamoose Streamside Trout with Mushrooms and Potato Pancakes

Recipe courtesy of Devin Mills

Show: Food(ography)

Episode: Outdoor

Peekamoose Streamside Trout with Mushrooms and Potato Pancakes

Name: Peekamoose Streamside Trout with Mushrooms and Potato Pancakes
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 1 serving
Ingredients: 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; 1 tablespoon butter; 16 morel mushrooms, cleaned*; Kosher salt and freshly ground black pepper; 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

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Level: Intermediate
Total: 2 hr

Prep: 25 min
Inactive: 1 hr
Cook: 35 min

Yield: 1 serving

Level: Intermediate
Total: 2 hr

Prep: 25 min
Inactive: 1 hr
Cook: 35 min

Yield: 1 serving

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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Devin Mills, Peekamoose Restaurant

My Private Notes

Show: Food(ography)

Episode: Outdoor

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Peekamoose Streamside Trout with Mushrooms and Potato Pancakes

Peekamoose Streamside Trout

Mushrooms

Potato Pancake

Special equipment:

Mushrooms

Potato Pancake

Categories: