Time: 25 minutes
Servings: 4

Ingredients:

• 1.25 lb Steelhead fillets
• 2 oz canola oil
• 1 lemon cut into 4 wedges
• 4 oz ramp butter
• 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
• 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

Ramp Butter Instructions:

• 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

Cooking Instructions: 

• Preheat the oven to 325 F
• While oven is pre-heating, 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 and 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
• Line a baking sheet with parchment paper
• Cut Steelhead fillet into 4 portions and place on the parchment pape
• 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 with spring vegetables and top with generous spoonfuls of the ramp butter
• Serve with lemon wedges
• Enjoy!