Wild Recipes

River Bacon and Dandelion Greens

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Fresh trout with dandelion greens is one of my favorite seasonal meals. I have been eating this dish my entire life. At an age before you’re allowed to hunt, you can fish. Spring trout fishing was always my first opening day to look forward to. This simple meal of trout and dandelions brings with it some of my fondest memories of growing up in New England, from the post-fishing breakfast at my Grandmother’s table where we would relive each hook set, lost fish and blunder of the morning, to the fillet table where I learned from my father to cut and clean my catch.

  Opening day with my father and brother was like Christmas Day in April. I didn’t know it at the time but those early years of hitting the river with my Father would set me on the path of craving the outdoors and wild things for the rest of my life and for that I am truly thankful.


  • Fresh Trout
  • Dandelions
  • Lemon
  • Rice Flour
  • Panko Bread Crumbs
  • Egg
  • Salt & Pepper
  • Dried Chile Flakes
  • Red Cayenne Pepper
  • Olive Oil
  • Red wine Vinegar
  • Beer and Hot Sauce of Choice

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   To prepare your trout fillets, set up a three step breading station consisting of rice flour, egg wash and panko bread crumbs. First, dredge your fillets in the rice flour and coat completely (this will give the egg wash something to stick to), then onto the egg wash and finally into the panko bread crumbs to be coated evenly. Fry your fillets in your oil or fat of choice. In this case, I’m using home rendered pork lard, one of my favorites. Fry your fillets over medium heat on both sides until golden brown, keep an eye on them to ensure they do not burn. In a bowl, combine your cleaned greens with olive oil, red wine vinegar, salt, pepper, dried chile flakes and toss. If you pick your own dandelions be prepared to do multiple rinses on them to remove all of the sand and dirt. Lay down your dressed greens on a plate and pile up your fresh fried trout on top. Pair with hot sauce and beer of choice.

Dan Renna

Dan lives his life with his wife on a small homestead in Western MA where he raises livestock, hunts, and farms to fill their pantries and freezer. He balances family, work, and life, but also maintains the connection to his food and its origins.

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