After we got them cleaned up we had a salad using the ramp greens and dandelion (Pictured above). We cooked some Guanciale in pork fat, then added some diced ramps and garlic. We finished the dressing with cider vinegar and a little brown sugar.It was really good.
After lunch I made some ramp relish. We’ll use this with our Trout tonight. This is the recipe I promised you in my last post. Here it goes:
In honor of Tomorrow being the first day of the 2010 Pennsylvania Trout Season
Roasted Rainbow Trout with Ramp Relish and Citrus Butter.
2 cups Ramp stem small diced, cleaned and placed in a large glass measuring cup or stainless steel bowl.
1 c. cider vinegar mixed with pickling spices(I blend my own, but you can buy it premixed)
1 c. sugar
Zest from 1 whole each lemon, lime, and orange(juice these fruits and save for later)
Combine zest and sugar and bring to a simmer, at the same time simmer the vinegar and spices. After 20 minutes strain the vinegar mixture into the sugar mixture. Bring to a boil then pour over ramps in heat resistant bowl. Cover with plastic and let sit for two hours until cooler. Put it in the refrigerator until ready to use.
Reduce the juice from the citrus fruits until thick and bubbly. Remove from heat. While stirring constantly, whip 3 Tbsp of butter into it.
Place clean trout filets in a glass casserole. Baste with the citrus butter liberally. Place the fish in a preheated 375 degree oven.
When trout starts to brown (about 6-8 minutes)remove it and serve immediately with a scoop of the relish.
If you try this and have any trouble, don’t hesitate to call me at the Inn and I’ll help you through it. Make sure to be certain you have wild leeks and not something that looks similar, especially skunk cabbage, it could make you very sick.
Good luck and Bon Appetit!!!!