Peekamoose Streamside Trout with Mushrooms and Potato Pancakes

Recipe courtesy of Devin Mills, Peekamoose Restaurant
Show: Food(ography) Episode: Outdoor
Prep: 25 min
Inactive Prep: 1 hr
Cook: 35 min
YIELD: 1 serving
LEVEL: Intermediate


  • 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
  • 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
    • recipe tools


      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.
      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.

      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.
      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.

      Explore More On

      All Topics

      more from this episode


      On TV

      ON AIR

      what's hot

      Cake Hunters

      Get Cooking Channel on your TV.