Duration
30 minutes
Serves
1 to 2
This recipe is the perfect thing to make after a spring outing in the forests of the Northeast. Wait for large, mature ramp leaves to make this, ensuring that you only snip off one leaf per plant when harvesting so that the plant can rebound and grow again next year. To learn more about harvesting and cultivating ramps, check out this article.
Wrapping the fish can be a little fiddly, but using butcher’s twine or toothpicks makes it easier. The delicate, wild garlic-infused flesh of the fish after cooking makes it very much worth the trouble!
Ingredients
- 1 whole brook trout, cleaned, gutted, dorsal and pectoral fins cut off
- Kosher salt
- Freshly-cracked black pepper
- 6-10 large ramp leaves
- Lard or neutral cooking oil
- Butcher’s twine
Also works with
Preparation
- Preheat oven to 425°F.
- Lightly season trout with salt and pepper.
- Lay down the ramp leaves in an overlapping row as long as the fish. Lay the fish down on the stem side and roll the fish in the leaves so that it is entirely covered.
- Wrap a piece of butcher twine around the leaves, securing them to the fish.
- Add a small splash of melted lard or oil to a roasting pan. Swipe both sides of the fish through the oil. Season the wrapped fish once more with salt and pepper. Roast in the oven for 20 minutes, or until the fish flakes easily.
- Serve with crispy potatoes or white rice.
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Reviews
This recipe is the perfect thing to make after a spring outing in the forests of the Northeast. Wait for large, mature ramp leaves to make this, ensuring that you only snip off one leaf per plant when harvesting so that the plant can rebound and grow again next year. To learn more about harvesting and cultivating ramps, check out this article.
Wrapping the fish can be a little fiddly, but using butcher’s twine or toothpicks makes it easier. The delicate, wild garlic-infused flesh of the fish after cooking makes it very much worth the trouble!
Ingredients
- 1 whole brook trout, cleaned, gutted, dorsal and pectoral fins cut off
- Kosher salt
- Freshly-cracked black pepper
- 6-10 large ramp leaves
- Lard or neutral cooking oil
- Butcher’s twine
Also works with
Preparation
- Preheat oven to 425°F.
- Lightly season trout with salt and pepper.
- Lay down the ramp leaves in an overlapping row as long as the fish. Lay the fish down on the stem side and roll the fish in the leaves so that it is entirely covered.
- Wrap a piece of butcher twine around the leaves, securing them to the fish.
- Add a small splash of melted lard or oil to a roasting pan. Swipe both sides of the fish through the oil. Season the wrapped fish once more with salt and pepper. Roast in the oven for 20 minutes, or until the fish flakes easily.
- Serve with crispy potatoes or white rice.