High Hampton Inn
Blogging From Our Little Corner Of Cashiers And Highlands, North Carolina

A High Hampton Favorite at Home

April 28th, 2011 by Staff

At High Hampton, we pride ourselves on our high country cuisine.  Many of our guests’ favorite dishes have been a part of the High Hampton tradition for many years.  We often receive requests to share our recipe for our Pepper Encrusted Trout with Creamed Ramps, so Chef Sean thought we should oblige.

The combination of succulent mountain trout and creamy ramps will take your taste buds back to the Dining Room at High Hampton.

Bon appetite!

Pepper Encrusted Mountain Trout with Creamed Ramps

A High Hampton Signature Dish - Pepper Encrusted Mountain Trout & Ramps

Pepper Encrusted Mountain Trout

Ingredients:
4 large trout filets
4 tablespoons fresh coarsely ground black pepper
1 ounce of brandy (optional)
1 ounce of chicken broth

Salt to taste
Non-stick cooking spray

Method:

Wash filets and pat dry with a paper towel.  Lightly sprinkle with salt.  Pour pepper onto a plate and lay filets (flesh side down) onto the pepper.  Gently press the filet to make the pepper stick.  Heat a large skillet on high heat until it is smoking hot, then spray with non-stick cooking spray.  Sear the trout pepper side down for one minute then flip.  Cook another minute and a half and remove from heat.  Splash pan with the brandy and swirl.  Return the pan to heat to cook off the brandy, then add chicken broth.  Cook until the liquid has reduced by one half.

 

Creamed Ramps

Ingredients:

1 ¼ pounds ramps (about 24)
4-6 ounces heavy cream
Salt and fresh ground pepper to taste

Method:

Preheat the oven to 375 degrees F.  Trim the root ends of the ramps, being careful not to cut off too much of the white portion as this will cause them to fall apart.  Trim off the greens and slice for garnish (like scallions).  Tightly arrange ramps in a baking dish in one layer and fill dish with cream halfway up the sides of the ramps.  Generously season with salt and pepper.  Place in the oven.  After 20 minutes, use a fork or spoon to push the ramps back into the cream as they will begin to curl up.  Bake another 10-15 minutes (until the cream has thickened but has not turned oily).

To serve, place the trout on the center of a plate and spoon the ramps and cream over the fish.

 

Like this recipe? Please share it with your friends. Have a High Hampton favorite you’d like to see in an upcoming Recipes blog post? Let us know.

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