Over a few short years, mountain dining has changed significantly at Park City Mountain. It began when Vail Resorts first began managing Canyons, remodeling the popular Cloud Dine restaurant and upgrading various menus at other locations on the mountain. After merging our resorts to become one, the same commitment to the on-mountain dining experience has been expanded across the entire resort with the introduction of the brand new Miners Camp restaurant, upgraded menus and the remodeled Red Pine Lodge. The day of soggy French fries and thin hamburger patties are over, Park City’s goal is to keep you fueled and healthy to ski all 7,300 acres without a mid-day slump.
This winter we'll be sharing some of our recipes with you in a series called the Park City Alpine Foodie Series. For this week's dish, we bring you the Trout Ratatouille from The Farm located in the heart of Canyons Village! The Farm sources local and regional ingredients to create a refined and innovative menu. Call to make a reservation at (435) 615-8080, or make the dish at home using the recipe below:
Trout Ratatouille (The Farm)
½ cup Eggplant, skin on
½ cut Zuccinni, skin on
½ cup cherry tomatoes, split in half
½ cup diced peppers
Tbl minced garlic
Tbl minced shallot
Tbl Olive Oil
¼ cup White Wine
Salt & Pepper
Heat skillet on medium high heat and add olive oil, add garlic and shallots and cook 30 seconds.
Add all diced vegetables and cook for 3-5 minutes, season with Salt and Pepper, then add white wine and cook for additional 2 min.
Herb Butter
1 Tbl Chives
1 Tbl Parsley
1Tbl Basil
1 Tbl Tarragon
¼ cup Butter, Room Temp
Zest of 1 lemon
Salt & Pepper
Finley chop all the herbs, add the room temperature butter, lemon zest, and season with Salt and Pepper. Set aside
Trout
1-2 whole cleaned trout.
Lemon wheels
Olive oil
Garlic
Salt & Pepper
Stuff the trout with Lemon and sliced garlic, season with Salt & Pepper and close fish. Season outside of fish with Salt & Pepper.
Add Olive oil to medium high skillet and cook fish 4 min on each side.