Mountain trout stuffed with ramps

Allium love: Washed ramps, cut from the stem — the sustainable way. Photo by Mark Rosenstein

(serves four)

4 whole, small fresh trout, de-boned
2 tbsp bacon fat or olive oil
1 good handful of fresh ramps, cleaned, cut into 1-inch pieces (reserve some of the green tops for cooking with potatoes)
4 handfuls dandelion greens, stems picked, cleaned
2 cups of cooked corn grits, fairly soft
salt, pepper
2 more tbsp of rendered bacon fat or olive oil

De-bone the whole trout if necessary, leaving them whole. Season the cavity with salt and pepper. In a heavy iron skillet (select a skillet large enough to hold all four trout), heat the first 2 tablespoons of fat over medium heat. Cook the ramps until lightly browned. Add the dandelion greens and cook until they are wilted and all the water evaporates. Season with salt and pepper. Add the soft corn grits to the mixture, mix well and heat through. Remove from the heat.

Divide the mixture into four parts and stuff the trout. Reshape the fish. Wipe out the skillet. Over medium heat, heat the remaining 2 tablespoons of fat. Add the trout and cook on the first side, about 4 minutes, until the skin is crispy. Turn over and cook on the second side until brown and crispy. Place the trout on four heated dinner plates. Wipe out the iron skillet, add a healthy knob of butter. Cook until the butter just begins to brown. Add a dash of vinegar (or lemon juice) and pour over the fish.

Serve with some very crispy hash browns, seasoned with the cut up green tops of the ramps.


Thanks for reading through to the end…

We share your inclination to get the whole story. For the past 25 years, Xpress has been committed to in-depth, balanced reporting about the greater Asheville area. We want everyone to have access to our stories. That’s a big part of why we've never charged for the paper or put up a paywall.

We’re pretty sure that you know journalism faces big challenges these days. Advertising no longer pays the whole cost. Media outlets around the country are asking their readers to chip in. Xpress needs help, too. We hope you’ll consider signing up to be a member of Xpress. For as little as $5 a month — the cost of a craft beer or kombucha — you can help keep local journalism strong. It only takes a moment.

About Webmaster
Mountain Xpress Webmaster Follow me @MXWebTeam

Before you comment

The comments section is here to provide a platform for civil dialogue on the issues we face together as a local community. Xpress is committed to offering this platform for all voices, but when the tone of the discussion gets nasty or strays off topic, we believe many people choose not to participate. Xpress editors are determined to moderate comments to ensure a constructive interchange is maintained. All comments judged not to be in keeping with the spirit of civil discourse will be removed and repeat violators will be banned. See here for our terms of service. Thank you for being part of this effort to promote respectful discussion.

Leave a Reply

To leave a reply you may Login with your Mountain Xpress account, connect socially or enter your name and e-mail. Your e-mail address will not be published. All fields are required.