Pan-roasted Trout with Dandelion Greens and Ramp Aioli
- 3-4 ramps
- 2 teaspoons lemon juice
- pinch kosher salt
- 1 egg yolk
- 150 milliliters extra-virgin olive oil for aioli
- 4 trout fillets such as lake trout
- 1 tablespoon olive oil for trout
- 1 tablespoon butter
- 1 shallot chopped
- 1 bunch dandelion greens tough lower stems discarded and leaves cut crosswise into 2-inch pieces
- 1 lemon cut into wedges
- Slice off the ramp roots and green tops. Set tops aside for later. Finely chop the ramp whites and place them into a medium bowl. Add lemon juice and salt, then whisk in egg yolk to combine.
- Very gradually, add the olive oil in a slow, steady stream, whisking all the while.Taste and add more lemon juice or salt if necessary. Set aioli aside (can be prepared ahead of time and refrigerated.)
- Blanch dandelion greens in a large pot of boiling salted water until ribs are tender, 4 to 5 minutes; drain in colander. Rinse under cold water to stop cooking and drain well, gently pressing out excess water.
- Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Sauté chopped shallot until softened and starting to brown. Toss in dandelion greens and ramp tops; season with salt and pepper.
- Cook until any liquid given off by greens evaporates (about 5 minutes); season with salt and pepper. Remove to plate and tent with foil while you cook the trout.
- Pat trout fillets dry, then season with salt and pepper. Wipe out skillet, add 1 tablespoon olive oil and heat over medium-high heat. Add trout to skillet, flesh side down. Cook until just opaque in center, about 2 minutes per side.
- To serve, divide greens and trout fillets among plates. Top trout with a dollop of ramp aioli and serve with lemon wedges.
Amy Maltzan is an avid home cook, gardener and occasional blogger. More of her seasonally focused recipes are available at eggsonsunday.wordpress.com.