Saturday, May 1, 2010
Roasted Ramp Stuffed Trout with Asparagus Salad
I keep this blog as a food journal so I remember what I did, but there are some things that just happen and probably won't again. I subscribe to the haphazard "what do I have on hand" way of cooking. This whole trout stuffed with a few ramps, olive oil, salt, pepper and lemon was roasted for twenty minutes in a 375 degree oven. The salad was fresh, local asparagus shaved thin, tossed with fava beans, garden radishes and chives, olive oil, pepper and ume vinegar. Topped with some local chevre and more olive oil. Goodness!