Alan Bergo’s Lake Trout with Beets, Quinoa, Rhubarb and Pickled Ramp Yogurt
- 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
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.
Cooking terms for this recipe
What you need
Medium sauté pan
2 Small bowls
Medium pot with lid