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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!  
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.

Chef Alan Bergo
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

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Preheat oven to 375ºF. Wash and dry all produce. Peel rhubarb and discard peel; then, bias slice into ¼" pieces. Remove parsley stems and discard; leave leafs whole. Remove tarragon stems and discard; gently chop leaves. Slice chives into ¼" pieces. Remove leaves, stem, and root ends from beets; discard roots. Slice beet leaves into 1" pieces, avoiding the vein running through the middle of the leaf, then cut beet stems into ½" pieces. Cut beets into 8 wedges. Then, wrap beets tightly in aluminum foil with half thyme, two-thirds apple cider vinegar and a pinch of salt and pepper. Place in a small oven-safe baking dish; then roast in the oven for 40 min until done. Remove ramps from package and slice stems; then, cut bulbs into quarters and dice. Remove trout from package; rinse and pat dry.

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Step 2: COOK THE QUINOA

When beets have 20 min remaining, combine quinoa and 1 tsp. oil in medium pot over medium heat. Toast 3-5 min until brown and nutty; then, add 1¼ cups water and a pinch of salt and pepper. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork before serving. While quinoa is cooking, begin making the salad and yogurt (Step #3).

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Step 3: MAKE SALAD AND YOGURT

Place rhubarb, radishes, tarragon, chives, parsley, honey and remaining apple cider vinegar, 1 tsp. oil and a pinch of salt and pepper. in small bowl and mix until incorporated, set aside. Place ramps and pickling liquid in medium oven-safe sauté pan over medium heat and simmer until reduced about half; remove from heat. In a separate bowl, mix yogurt, pickled ramps and reduced pickling liquid and a pinch of salt and pepper until combined. Set aside to cool. Wash and dry sauté pan for (Step #4).

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Step 4: SEAR THE TROUT

When beets are done heat 1 Tbsp. oil in medium oven-safe sauté pan over medium-high heat. Season trout with a pinch of salt and pepper on each side. Once hot, add trout - skin side down - to pan for 3-5 min, pressing down to keep the trout from curling. Cook until skin is crisp and brown. Transfer pan to oven to finish cooking, about 5-6 min. While trout is cooking, finish beets (Step #5). USDA recommends cooking fish to an internal temperature 145ºF.

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Step 5: FINISH BEETS

Place one butter pat in medium sauté pan over medium heat. Add remaining thyme and cooked beets; sauté 2-3 min. Then add beet stems and sauté another 1-2 min. Finally, add beet leaves and sauté 1 min to wilt.

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Step 6: PLATE YOUR DISH

Remove trout from oven, transfer to stovetop over medium heat. Add remaining butter pats to melt; once melted baste trout with melted butter using a spoon. Divide quinoa between two plates; arrange half the beets on each plate then top with a trout fillet, skin side up. Garnish trout with a cascading dollop of ramp yogurt and rhubarb-radish salad. Enjoy!