May 26, 2008

Sole Filet with Ramps

I know, I know…y’all have been sitting at the edges of your seats since my ramps posting wondering what I made with them, right? Well, here it is.

I sautéed my ramps from the Union Square Greenmarket for a really tasty sauce that perfectly complimented a sole filet. The sauce included a touch of Dijon mustard to round out the garlicky flavor of the ramps and to add a bite, which was balanced out with a touch of cream. Since sole is a delicate, white fish; it perfectly took on all the simple flavors of the sauce. I really enjoyed this dish!

So here is how I made it (for 1 serving):
  • 1 Sole fillet
  • 2 tbsp Olive Oil
  • 3 Ramps, chopped (with bulbs and pink parts separated from the green leaves)
  • 2 tbsp Heavy cream
  • 1 tsp Dijon mustard
  • ½ tsp Ground pepper
  • 1 Lemon wedge
  1. Set the oven to 350 degrees. Rub the sole with 1 tbsp of olive oil, sprinkle with salt, and place on tin foil. Loosely wrap the fish with the tin foil like a package and place on a baking sheet. Once oven is ready, bake fish for about 12 minutes (My filet was 0.4 lbs. If yours is a bit bigger or smaller, you may want to vary the cooking time by a minute or so.)
  2. As the fish is cooking, sauté 1 tbsp olive oil and the chopped bulbs and pink parts of the ramps in a small sauté pan over medium to medium-low heat.
  3. Once the bulbs are translucent, add about ¼ cup water and the heavy cream. Whisk in the Dijon mustard, and let cook down a little.
  4. Add ground pepper and turn off heat. Mix in about 1/4 cup of chopped green leaves from the ramps.
  5. Serve fish and pour sauce over it. Squeeze lemon wedge over the top and garnish with some additional fresh chopped leaves from the ramps.


Anonymous Anonymous said...

delicious. thank you.

4:20 PM  

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