Cod a l’Anglaise with Ramp Butter

Cod a l’Anglaise with Ramp Butter
One of our favorite ways to spread the flavor of ramps across a wide array of dishes is by the use of a ramp-infused compound butter. It’s easy to make, even easier to use and keeps for weeks in the refrigerator (months, in the freezer). Ramp butter’s amazing flavor is wonderful when smeared on breads and biscuits or dolloped on potatoes and pasta, but it makes an even better sauce as it melts over crisp-fried fish fillets prepared à l’anglaise. True to the definition of the phrase “à l’anglaise,” this is a dish made simply and presented with a sauce of melted butter. We say “simply wonderful.”

4 fillets of Atlantic cod or Pacific rockfish, about 6 ounces each or 1 1/4 pounds total
Salt and freshly ground pepper to taste
½ cup flour
1 egg
2 tablespoons cold water
2 cups Panko or bread crumbs
3 Tbsp olive oil or other vegetable oil, plus more as needed
Ramp Butter (see recipe below)



Season the fish on both sides with a little salt and pepper.


Dredge each piece of fish in flour to coat evenly on all sides. Beat the egg with the water. Shake the excess flour from each piece of fish and dip in the beaten egg to coat well. Allow the excess to drain off briefly, then turn in the panko or bread crumbs so each piece is completely covered. Place the crumb-covered fish fillets on a baking sheet or large plate covered with wax paper, then gently press with your fingers to make sure the crumbs adhere well to the fish.


Heat the oil in a wide heavy-bottomed skillet over medium high. When the oil is hot, add a few fillets in a single layer. Don’t overcrowd the pan; cook the fish in batches if necessary. Cook the fish for 2 -3 minutes on the first side, or until golden brown, then turn and cook another 1 – 2 minutes on the other side until crisp and golden brown.


Transfer the pieces of fish to a warm platter as they are cooked. Continue cooking, adding a little more oil as necessary, until all of the fish is done.


Slice 1/4 inch thick rounds of ramp butter from the log and place a slice on each fillet while the fish is still very hot. Serve immediately.


Ramp Butter




2 sticks unsalted butter, softened at room temperature

5 or 6 medium ramps (wild leeks) with greens

1/2 teaspoon sea salt, or to taste

freshly ground black pepper to taste




Clean the ramps, removing the root and trimming off the greens. Chop the white parts & stem finely. Slice the greens into thin strips. Place the cut ramps, butter, salt & pepper into a food processor and pulse until completely incorporated, but with some bits and pieces of the greens intact.


On a clean work surface, lay out two pieces of plastic wrap, each about 8 x 12 inches in size. Divide the butter mixture in half, and using a spatula, spoon about half of the butter evenly along one edge of each piece of plastic wrap. Gently roll to form a cylinder. Twist the ends until a uniform round log is formed. If air bubbles form, prick the plastic to allow the air to escape. Refrigerate for two to three weeks or freeze for several months.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

How can we help?

Receive our newsletter