Alan Bergo’s Lake Trout with Beets, Quinoa, Rhubarb and Pickled Ramp Yogurt
We are excited to bring you this collaboration with Alan Bergo, Executive Chef, of Lucia's in Uptown Minneapolis - A pioneer for local food in Minneapolis!
- Thyme & butter pan seared trout topped with a dollop of tangy pickled ramp yogurt, an rhubarb-herb salad and served over nutty toasted quinoa.
- See more about this amazing recipe collaboration at: Alan Bergo's Crispy Lake Trout
- Learn more about Alan Bergo in our interview: Alan Bergo of Lucia's Interview
Difficulty:
Medium
Time:
50-60 min
This dish is Gluten-Free
Calories: 678
Fat: 14g
Carbs: 33g
Protein: 24g
Chef Alan brings the Lucia’s farm-to-table spirit to Local Crate this week…would you believe he went to the farm and picked those ramps for you himself?! Well, he did. In the end, this recipe takes a few extra minutes but the steps are so easy, layering flavors and using every bit of the produce as we possibly can. Worth every delicious moment.

This recipe was designed by local chef:
Alan Bergo - Executive Chef of Lucia's - Minneapolis, MN
Chef Alan Bergo is a Midwestern native, spending his time between Willmar Minnesota and his family’s five-generation farm. He worked his way up through kitchens the old fashioned way, most notably Sous Chef to Lenny Russo at St. Paul’s Heartland and Executive Chef of the Salt Cellar in St. Paul before taking the reigns at Minneapolis farm-to-table cornerstone Lucia's in 2016. He’s best known for his writing and cooking with wild-harvested Midwestern ingredients that he shares on his website Forager | Chef: a dedication to wild food, seasonal cooking and food industry life.
Ingredients
Quinoa
Honey
Pickling liquid
Apple cider vinegar
Rhubarb
Beets
Tarragon
Thyme
Parsley
Radishes
Lake trout fillets
Greek yogurt
Pickled ramps
Butter
Cooking terms for this recipe
Bias slice
Cutting or slicing on a diagonal angle
Baste
To coat in a liquid, juices, or melted fat to keep moist during the cooking process.
Garnish
To add decorative or savory touches to food.
What you need
Medium sauté pan
2 Small bowls
Medium pot with lid