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
- 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.)
- 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.
- 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.
- Add ground pepper and turn off heat. Mix in about 1/4 cup of chopped green leaves from the ramps.
- Serve fish and pour sauce over it. Squeeze lemon wedge over the top and garnish with some additional fresh chopped leaves from the ramps.