Trout with Spring Vegetable Melange


3 slices bacon, cut into 1/4-inch pieces
1 shallot, finely chopped
8 to 10 ramps, bulb end trimmed
18 fiddlehead ferns, well cleaned, curled tops only
10 to 12 ounces fresh morel mushrooms, cleaned and cut into 1-inch pieces
1 cup white wine
1 cup chicken or vegetable stock
Kosher or sea salt and freshly ground black pepper, to taste
4 fresh trout fillets or 2 whole trout, butterflied
2 cups milk
1 cup flour
1 cup cornmeal
2 to 3 tablespoons vegetable oil
2 to 3 lemon wedges



In a large saute pan over high heat, saute bacon until browned and crispy. Remove with a slotted spoon onto paper towels and set aside. Discard all but 2 tablespoons of rendered bacon fat. Return pan to medium-high heat and cook shallot until softened, about 3 minutes. Add ramps, fiddleheads, and morels; cook about 8 minutes. Add wine and cook until about 4 tablespoons of liquid remains in pan. Add stock and cook until liquid reduces by half. Return bacon to pan and stir well. Season with salt and pepper. Set aside and keep warm.

Season fish with salt and pepper on both sides. Pour milk into a pie tin or small casserole dish. Combine flour and cornmeal and pour into a second dish. Dip fillets into milk, coating well. Place in flour-cornmeal mixture and coat well; gently press mixture onto fillets, then gently shake to remove excess.

In a large saute pan over medium-high heat, panfry fillets in oil, about 3 minutes per side. Remove to serving plates or a platter and spoon vegetables and sauce over fish. Squeeze lemons over the top and serve.



4 servings

Preparation Time

45 Minutes

Total Time

45 Minutes

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