1 10 oz Farm raised trout (head and skin on and filleted by fish monger)
(Or smoked trout from fish market)
1/2 T Salt
1/2 T Dill
1/2 T Ground fennel seed
Note: East Coast: Virginia or North Carolina trout; Midwest & West: Buhl Idaho trout.
- Season flesh side of trout with salt, dill, and fennel.
- Place trout in refrigerator overnight, uncovered with flesh side up.
- The next day remove from refrigerator and rinse under cool water to remove seasoning.
- Dry with a towel and let sit at room temperature for about 1 hour to allow pellicle to form. (This is a tacky layer on the surface of the fish, which allows the smoke to stick to the fish during the smoking process).
- Place trout in hot Stovetop Smoker and smoke for 6 to 12 minutes until cooked medium well.
- Remove from the smoker and place in refrigerator until cool. Once the smoked trout is cold the skin can easily be removed. Reserve the flesh from the fillet and the head of the trout.
1 package Won ton skins
1 cup Goat cheese
1 egg Beaten and divided in half
Zest of one lemon
Picked meat from smoked trout
- Using a Kitchen Aid mixer fitted with paddle attachment mix the goat cheese, trout, lemon zest, and half of the egg. Season with kosher salt to taste.
- Place mixture in piping bag fitted with a flat tip.
- Lightly flour a working surface and place won ton skins in rows on surface.
- Squeeze smoked trout mixture onto won ton skins about 1/2 T per won ton.
- Brush the edges of the won ton skin with the remaining egg yolk.
- Fold won ton into a triangle shape and seal with a fork.
- Layer won tons between parchment paper and store in refrigerator for up to 2 days.
Truffle Brown Butter Sauce
8 oz. Unsalted butter
1 qt. Heavy cream
Truffle oil tt (to taste)
Note: For the Truffle Brown Butter Sauce, use 8 oz of butter for every 1 qt. heavy cream (or a 1 to 4 ratio of butter to cream).
- Place the butter in a saucepan over low heat, cook until butter is brown and smells nutty.
- Add in the heavy cream. Bring to a boil and then reduce to a rolling simmer.
Note: At this point the sauce might be broken (meaning the butter and cream are not emulsified). As the cream reduces, stir occasionally, (being careful not to scorch the sauce). The butter will emulsify into the cream making a thick rich sauce.
- Once the sauce coats the back of a spoon, add in truffle oil (about 1 T) and season with kosher salt.
- Keep sauce warm until ready to use.
To Cook Ravioli
- Bring a large pot of water to a light boil and season with kosher salt.
- Add the ravioli to the pot and cook for 3 to 4 minutes. The ravioli will float. Allow ravioli to cook for about a minute after the float.
Plating the Dish
- Remove the ravioli from the water with slotted spoon and place on a plate.
- Spoon Truffle Brown Butter Sauce onto the ravioli (about 1/2 T to 1 T per ravioli)
- Garnish with micro greens and serve.
Suggested Wine Pairing: Pinot Gris
Comment from Nancy: "Loved the recipe. Instead of truffle butter, I made a light lemon cream sauce with chives, green onions, and parsley."