Ramps are my love language, and I’m resolved to start every ramp-focused blog post with this ode to my love. When the calendar turns to April 1 each year, I find myself itching to know when they’ll show up at my local greenmarket. I know which farmers sell ramps, and as March turns to April, I start casually asking how the ramps are doing—while buying other provisions of theirs, of course.
That’s because there’s nothing like them. Spring garlic precedes ramps, and that’s a delicious varietal of garlic, for sure. But ramps, or wild leeks, have a taste and scent all their own. It’s not just oniony. It’s not just garlicky. It’s both.
And brook trout is a favorite fish of mine: mild, delicate, buttery, similar to salmon. So why not add some homemade, vegan ramp butter to that flavor profile? Yes, I agree. Smart move. Plus this recipe is incredibly easy. I plop it on a baking sheet (or roasting pan), add 3-4 pads of vegan ramp butter, 1-2 chopped whole ramps, thyme and tarragon leaves and salt. After 8 minutes in the oven, I pull it out and add lemon juice and white wine. Send it back to the oven and cook it for another 7-10 minutes until it’s opaque and flakes easily. Add a touch more salt, and you’re done!
Plus the combination of ramp butter, lemon juice and white wine yielded this gorgeous yellow/gold color that I hadn’t anticipated!
I buy my whole trout at my local greenmarket, and it’s cleaned and gutted. I prepare it with the head and tail on, and trout scales are so small that I don’t descale it. It takes roughly 15-18 minutes to cook, depending on size. This particular trout was 1.6lbs.
This recipe calls for a few pads of my vegan ramp butter, which is a cinch to make. Just ramps, your favorite vegan butter, lemon juice, lemon zest and a touch of salt and pepper.
The necessary tools for this recipe are a food processor for the vegan ramp butter, and a baking sheet or roasting pan for the fish. Enjoy, and leave a comment below if you try it—or tag me on Instagram if you post it!
A whole fish, seasonal ramps, vegan butter, lemon, white wine and herbs—the undeniably perfect springtime meal.
10 minutes
15 minutes
25 minutes
Step 1
Preheat the oven to 425F. Place the fish on a rimmed baking sheet or in a roasted pan. Add the pads of vegan ramp butter to the top, spread out so that all parts of the fish get melted butter. Sprinkle the tarragon and thyme on top, as well. Add 1 tsp salt. Pour the olive oil from head to tail. Add the fish to the oven for 8 minutes.
Step 2
After 8 minutes, remove the fish. Pour the lemon juice and white wine to the fish. Return the fish to the oven for 7-10 more minutes, or until the flesh is opaque white and flakes easily. once done, top it with the second teaspoon of salt. Serve hot.
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