Alan Bergo’s Lake Trout with Beets, Quinoa, Rhubarb and Pickled Ramp Yogurt

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.

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).

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).

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.

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.

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!