Sunburst Trout

Sunburst Trout with Charred Spring Onion, Caramelized Potato and Smoked Fumet

Serves 4

4 trout filets with bellies attached
2 Tablespoon salt
1 Tablespoon sugar
8 Charred green onion or ramp

Remove the belly from the trout filet. Generously season with salt and sugar. Allow to cure overnight uncovered.

Smoke bellies at 200 degrees for 30 minutes, transfer the bellies to a medium sized sauce pot. Cover with water and gently simmer for 20-30 minutes.

Strain the bellies out of the fume. Add the charred onions and simmer for 5minutes, finish with a small pat of butter, a squeeze of fresh lemon and salt.

Cassidee Dabney
Executive Chef of the Barn