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Fresh Whitefish with Fiddleheads and Ramps

Fresh Whitefish with Fiddleheads and Ramps
For fish lovers, this is an exquisite recipe. It's easy and it's wonderful. The white wine works together very well with the whitefish, and the fiddleheads and ramps add a touch of wildness to the overall flavor. On a scale of one to ten, this is about a fifteen.
Ingredients:

1/2 cup white wine
2 tablespoons Dijon mustard
4 whitefish fillets, about 7 ounces apiece
sea salt
fresh peppercorns to taste
2 teaspoons fresh thyme, diced
1/2 pound fresh fiddleheads
3/4 cup fresh ramps, cleaned, trimmed, and diced
2 tablespoons unsalted butter



Directions:


Preheat the oven to about 375° F.


Combine the wine and the Dijon in a baking dish that's about three inches deep. It should be large enough to hold the fish in one layer.

Place the fish in the baking dish and pour the wine over the top. Flip the fish over to cover both sides with wine. Arrange them skin sides down. Sprinkle with salt, pepper, and thyme.

Sprinkle the fiddleheads and the ramps over the top of the fish. Cover the dish and place in the oven for about 20 minutes.

Remove from the oven and arrange a bed of ramps and fiddleheads on a hot serving platter. Place the fish on the top.


Swirl the butter into the cooking liquid and pour it over the top of the fish. Serve immediately.



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