appalachian golden trout
The Menu and Recipes
The following recipe reflects the food you will or have experienced as a guest of the Noth Fork Mountain Inn. For a list of recipes Click Here.
Ingredients
8 Golden Trout, cleaned
16 Ounces of Italian Panko Bread Crumbs
1/2 cup of Buttermilk
16 Tbsp of Butter
16-32 Young Ramps (stalks with top half of green leaf removed))
16-32 Medium Black Morel Mushrooms
2 Medium Sweet Vidalia Onions
2 Sweet Red or Orange Peppers
1/2 Cup of 2005 French Burgundy or Bordeaux
1 Cup of 2005 French White Burgundy
Flour
Preparation
- Dust Golden Trout with flour
- Dip in Buttermilk
- Transfer Trout to large bowl filled with Panko Bread Crumbs
- Gently press Panko Bread Crumbs to ensure even coating
- Melt 1 Tbsp of Butter per Golden Trout
- Sauté Golden Trout until completely cooked, 3-4 minutes on medium heat, until fish becomes flaky
- Transfer fish to warmed plates
- Finely chop Ramps and sauté in 2 Tbps. of butter and 1/2 cup of White Burgundy
- Slice Morel Mushrooms in half and sauté in 2 Tbps. of butter and 1/2 cup of French Burgundy
- Thinly slice Vidalia Onions and sauté in 2 Tbps. of butter and 1/4 cup of white French Burgundy
- Thinly slice Sweet Pepper and sauté in 2 Tbps. of butter and 1/4 cup of white French Burgundy
- Combine Ramps, Mushrooms, Onions and Sweet Peppers and sauté on high heat for 1 minute.
- Evenly divide the vegetable mixture on each of the 8 Golden Trout by placing it in the middle of the sautéed trout
Serve with North Fork Mountain Inn Spring Wild Leek Soup.
For easier versions of the Golden Trout recipe, substitute wild of exotic mushrooms such as shitake, portabella, etc for the Morels. Since ramps are only available in early spring you could substitute leeks or green onion. And if you do not happen to have any 2005 Pouilly Fuise, you could substitute any dry white wine. For the mushrooms if you are out of the 2005 Nuit St Georges, you could substitute any Pinot Noir or dry red.
