A delicious recipe by our friends at Talbott & Arding Cheese and Provisions in Hudson, N.Y. Featured in the Wall Street Journal.
Prep Time: 25 minutes
4 x 6 oz portions boneless skinless NY Steelhead trout
2 oz canola oil
1 lemon cut into 4 wedges
4 oz Ramp Butter
Preheat the oven to 325 F.
Line a baking sheet with parchment paper. Place the fish on the parchment paper and brush with canola oil and season with salt and pepper on both sides of the fish. Cover the fish with another sheet of parchment paper and
bake for 8 - 10 minutes, just until the fish is fully cooked through. Be careful to not overcook, the fish will continue to cook outside of the oven. Transfer the fish to a serving platter and top with generous spoonfuls of the ramp butter.
Serve with lemon wedges.
8 oz unsalted butter at room temperature
1/2 tsp sea salt
1/2 lb fresh ramp leaves - yield 2 oz cooked chopped ramp leaves
Fill a medium sized saucepan with water and bring it to a boil. Blanch the ramp leaves quickly, in boiling salted water (15 -30 seconds). Drain the wilted leaves on paper towels or in a wide colander. Once the ramp leaves have cooled, wrap them in a clean dry dish towel and squeeze and twist out almost all the water. Finely chop the ramp leaves and mix into the butter. Season with salt to taste.
1 lb fingerling potatoes
16 spears asparagus, trimmed and peeled if necessary
1 cup fresh shelled peas
8 tender young leeks cut into 3 inch lengths
Fill a medium sized saucepan with water and bring it to a boil. Add a healthy pinch of salt. Cut the potatoes into thick slices or small wedges. Boil in salted water until tender. Transfer to a serving platter and cover with foil until ready to serve. Blanch the asparagus and transfer to the platter with the potatoes. Add the leeks to the boiling salted water and after 2 minutes toss in peas and cook for another 1 minute or less, until the peas are tender. Drain the peas and leeks and add to the potatoes. Arrange nicely with asparagus on the platter and serve with the steelhead trout.