Whole Stuffed Rainbow Trout with Lemon Butter and Grilled Ramps

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Whole Stuffed Rainbow Trout with Lemon Butter and Grilled Ramps

Photograph by Johnny Autry

Recipe courtesy of Chef William Dissen, The Market Place



For the lemon butter: 
1 lemon, halved
1 cup dry white wine
3 small shallots, sliced        
1 tbsp. thinly sliced fresh ginger
2 garlic cloves, peeled
2 sprigs thyme            
1 fresh bay leaf            
1/2 tsp. whole black peppercorns 
1/4 cup heavy cream
1/2 cup unsalted butter, cubed    
Kosher salt, to taste

For the trout:
2 1-lb. whole rainbow trout, cleaned
3 tbsp. canola oil
Kosher salt, to taste        
Freshly ground black pepper, to taste 

For the ramps:
1 lemon, sliced
10 sprigs thyme            
16 ramps, may substitute spring onions, trimmed
2 tbsp. canola oil 
Kosher salt, to taste 
1 lemon, cut into wedges


Place the lemon, white wine, shallots, ginger, garlic, thyme, bay leaf, and peppercorns into a small saucepan and bring to a simmer over medium heat. Cook, stirring frequently, until the mixture reduces to a light syrup consistency, seven to eight minutes.

Add the cream, stir to combine, and continue cooking, stirring frequently until the mixture reduces by about two-thirds. Whisk in the butter and taste and season with salt as needed. Pour through a fine mesh strainer, discard the solids, and keep the butter in a warm place until ready to use. May be stored at room temperature for up to 4 hours.

Preheat an oven to 400°F, and line a sheet tray with parchment paper. Place the cleaned trout on the sheet tray and rub thoroughly with the oil.  Season the inside and outside of the fish with the salt and pepper.  Place the lemon slices and thyme into the cavity of the fish. Optionally, truss the fish with butcher’s twine to hold the fish together and keep the ingredients inside the cavity. Roast until the skin is crisp and flesh is just cooked through and tender, about 20 minutes.

While the fish is cooking, heat a grill or a grill pan on high heat. Toss the trimmed whole ramps in the canola oil and season with salt. Grill the ramps on all sides until lightly charred, about six minutes. Place the trout on a platter and garnish with the grilled ramps. Serve with the lemon butter and lemon wedges.