Blackberry Farm

Friends of the Farm

Sunburst Trout with Mushroom Broth

Sunburst Trout with Mushroom Broth, Morels, Asparagus, Pickled Ramp, Brown Butter and Almond Sauce
from Dogwood Executive Chef Sarah Steffan

A lightly seasoned trout is pan seared and coated in a savory wild mushroom broth. Paired with asparagus, morel mushrooms and ramps all cooked with a brown butter almond sauce, this light but filling dish is just what you’ve been craving for Spring.

You will need:
2 Trout Fillets
1/2lb Morel Mushrooms
1lb Asparagus
Sliced Blackberry Farm Pickled Ramps
1/4 Toasted Almonds
Pull pin bones from trout and wrap in a paper towel to dry the skin for better searing. Season with salt and pepper and cook in a nonstick skillet.

Wild Mushroom Broth
2lb button mushrooms
1 Carrot
1 Small Sweet Onion
1 cup Red Wine
Sherry Vinegar
In a medium stock pot roast off the mushrooms, carrot and onion until they are caramelized. Deglaze with red wine and let reduce until the alcohol burns off. Add thyme and cover with water. Cook for 1 hour, strain and season with salt, pepper, butter and a splash of sherry vinegar.

Cook asparagus and morels in a nonstick skillet, add butter and let brown, finish with almonds, Blackberry Farm pickled ramps and a splash of the ramp pickling liquid.