By Seth Fera-Schanes
Serving size: 4
Prep time: 10 minutes
Cook time: 4-6 minutes
Ingredients:
1 lb fresh Rainbow Trout fillets – about 4 pieces
15-20 Ramps (available in the Spring – also called wild leeks)
1 cup dried wild rice (when cooked can be used for 4 servings)
1 lemon
Olive oil
Salt and pepper
Directions:
Prepare wild rice according to directions on package. It takes about 30 minutes so plan ahead.
Ramps:
Thoroughly wash ramps and cut roots off the bottom. Chop entire ramp (bulb, white part and leaves.) In a saute pan over medium heat drizzle a little olive oil. Add ramps and a little salt/pepper to taste. Cook for 3-4 minutes to soften. Remove from heat and set aside.
Salt and pepper trout fillets. In same pan you cooked the ramps in, heat a little more olive oil and add trout, skin side down and cook for 2-3 minutes. Flip and cook for an additional 1-2 minutes or until trout is white and flaky. Remove from heat and plate.
To plate:
Add about 1/4 cup cooked wild rice to plate and top with one piece of sautéed trout. Spoon ramps on top of fish and garnish with a lemon wedge. Serve immediately.
Concept behind the dish
Ramps are only in season for a short amount of time during the spring. They are typically found on the east cost (through the Appalachia Mountain region.)
I put this recipe together as if someone was on a camping trip and had to make a meal using only locally gathered ingredients.
If you were camping by a lake or streams, you could catch a trout, gather some wild rice and pick ramps. Everything could be cooked over the open campfire.
Categories: ramps, Things to do in New York City