Peekamoose Streamside Trout with Mushrooms and Potato Pancakes

Recipe courtesy Devin Mills, Peekamoose Restaurant
Show: Food(ography) Episode: Outdoor
TOTAL TIME: 2 hr
Prep: 25 min
Inactive Prep: 1 hr
Cook: 35 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
  • 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
    • Special equipment: a potato ricer
      recipe tools

      Directions

      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.
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