Stuffed Rainbow Trout with Asparagus, Ramps & Morels

Tim McKee, La Belle Vie - July/August 2006

For 8 servings


• kosher salt
• black pepper, freshly ground
• 8 boneless rainbow trout, heads, fins, and tails removed
• 1/2 lb. Brie de Meaux, cut into thin strips
• 2 scallions, shaved

Season trout on inside; layer with Brie and scallions; close; cover; refrigerate 30 minutes.


• 3 Tbsps. olive oil
• 2/3 cup morels, stemmed and washed
• salt
• white pepper, freshly ground

  1. Heat oven to 400°F.

  2. Mix oil and morels in a bowl; season; place onto sheet pan; roast 10 minutes; remove from oven; cool; reserve.

Ramp mascarpone:

• 2 cups ramps, cleaned, trimmed, and chopped
• 1 cup unsalted butter
• 3/4 cup mascarpone
• 2 Tbsp. fresh lemon juice
• 1/2 Tbsp. kosher salt

Place ramps in the the bowl of a processor; puree; add butter; process until smooth and bright green; add mascarpone and juice; pulse until mixed; season; pulse; pass through fine chinois; reserve.

Ramp sabayon:

• 2 lg. egg yolks
• 1 Tbsp. fresh lemon juice
• 2 Tbsps. water
• 1 cup olive oil
• kosher salt

  1. Whisk egg yolks, juice, and water in nonreactive bowl set over barely simmering water until mixture begins to thicken.

  2. Gradually whisk in oil; gradually whisk in 3 Tbsps. ramp mascarpone; season; reserve (keep warm).

Tomato gastrique:

• 1 Tbsp. water
• 2 tomatoes, roughly chopped
• 6 cubes Demerara sugar
• 2 tsps. red wine vinegar
• kosher salt
• Tabasco pepper sauce

Bring water, tomatoes, sugar, and vinegar to a simmer in small nonreactive saucepan set over medium heat; simmer until tomatoes break down and sauce thickens; strain through fine chinois; season; reserve.


• 2 Tbsps. olive oil
• all-purpose flour (for dusting)
• 32 ramps, sautéed in butter
• 32 green asparagus, blanched and sautéed in butter
• 32 white asparagus, blanched and sautéed in butter
• fresh lemon juice

  1. Heat oven to 375°F.

  2. Heat oil in a skillet set over medium heat; dust trout on both sides with flour; sauté until brown; flip; place in oven; pan-roast until cooked through (about 5 minutes); remove from oven; reserve.

  3. To serve, spoon some sabayon on each plate; top with a trout; arrange ramps, asparagus, and morels over; spoon tomato gastrique around; squeeze some juice over.

What to drink: Oregon Viognier or Loire Chenin Blanc