Recipe courtesy of Devin Mills

Peekamoose Streamside Trout with Mushrooms and Potato Pancakes

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  • Level: Intermediate
  • Total: 2 hr
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 35 min
  • Yield: 1 serving
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Ingredients

Peekamoose Streamside Trout

Mushrooms

Potato Pancake

Directions

Special equipment:
a potato ricer
  1. 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. 
  2. Preheat a skillet over medium-high heat. 
  3. 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

  1. 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

  1. 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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