Trout with Spring Vegetable M
By Yankee Magazine|Apr 05 2007|
This isn’t an everyday dish, as ramps, morels, and fiddleheads aren’t easy to find at your supermarket–but these vernal delicacies are commonly available at spring farmers’ markets, so seek them out and give them a try. They’re delicious!
Yield
4 servings
Total Time
45 minutes
Ingredients
3 bacon slices, cut into 1/4-inch pieces
1 shallot, finely chopped
8—10 ramps, bulb end trimmed
18 fiddlehead ferns, well cleaned, curled tops only
10—12 ounces fresh morel mushrooms, cleaned and cut into 1-inch pieces
1 cup white wine
1 cup chicken or vegetable stock
4 fresh trout fillets or 2 whole trout, butterflied
2 cups milk
1 cup flour
1 cup cornmeal
2 teaspoons kosher or sea salt, divided
1 teaspoon freshly ground black pepper, divided
2—3 tablespoons vegetable oil
2—3 lemon wedges
Instructions
In a large saut
