Slow-Roasted Steelhead

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!