4ozwild shootsI used fiddleheads and solomons seal shoots
4(1-2 oz) swamp saxifrage shoots
2rainbow trout filetsor other similar fish
All purpose floura tablespoon or two for the trout
Kosher salt and fresh ground black pepper
1recipe white wine dryad saddles
1tablespoonramp leaf oil mixed with 2 teaspoons fresh lemon juice to garnish (optional)
Fresh wildflowersto garnish (optional)
Bring a pot of salted water to a boil to blanch the shoots. Meanwhile, when the pot comes to a boil, heat a 10 inch saute pan with oil until lightly smoking.
Season the trout with salt and pepper on the skin side, quickly dust the skin side with flour, tapping off the excess, then put skin-side down in the hot pan.
Cook for about 2 minutes on high heat. Using a fish spatula, carefully lift up one of the filets to gauge the color of the skin-it should be golden brown and crisp. Just before serving, when the trout is nearly done, flip them to kiss the flesh side for literally one second.
Meanwhile, blanch the shoots in the water according to their size and shape. The fiddleheads should be first, followed 30 seconds later by the Solomon seal shoots. Slice the swamp saxifrage shoots on the bias into 1/4 inch slices.
Arrange the shoots with the tops pointing in the same direction on two pre-warmed dinner plates. Arrange a trout filet diagonally across the middle of the shoots, with the tail end facing 3’o clock.
Spoon over the dryad saddles, scatter a few mint leaves over the dish, garnish with the green oil and thinly sliced swamp saxifrage shoots and wildflowers, and serve.