This weekend I was fortunate to find some interesting ingredients at my supermarket that I have never cooked with before. The two finds featured in today's recipe are ramps and fresh wild Alaskan sablefish. Ramps, or wild leeks, has been quite a trendy ingredient and I have seen quite a few recipes using ramps this spring. Ramps are usually found through foraging and therefore more common at the farmers markets. In Wegmans it is a new food item, and they didn't have a code for it in their system yet.
Sablefish, also known as black cod, is a deep sea fish from the waters of the North Pacific, in this case, wild caught near Alaska. The majority of sablefish is exported and used in Japan. Inspired by this fact and also by my husband's description of a sablefish preparation he recently had, I created a recipe with Japanese influences.
Ingredients: (2 servings)
1/2 cup mirin (rice wine)
1/2 cup rice vinegar
3 tablespoons white miso
1/4 cup honey
1/2 teaspoon dried ginger
1/2 teaspoon salt
1 fillet sablefish (about .75oz)
1 tablespoon vegetable oil
1/3 cups ramps, cleaned, trimmed (white parts only), and chopped,
1 teaspoon fresh granted ginger
1/2 cup vegetable broth
1 tablespoon sesame oil
Directions:
In a bowl, combine mirin and rice vinegar. Whisk in miso and honey until dissolved. Mix in ginger and salt. Place sablefish in a plastic bag, pour marinade over, and seal the bag. Marinade in the refrigerator for at least 2 hours.
Pre-heat the oven to 450°F. Remove sablefish from marinade, place on a baking sheet, and roast for 10 minutes or until flaky.
Meanwhile, in a skillet, heat vegetable oil. Add ramps and ginger and saute for a few minutes or until the ramps are translucent. Add vegetable broth and cook for a few minutes, stirring frequently. Blend the mixture until smooth and add sesame oil in a slow stream until incorporated into the emulsion. Season with salt and pepper to taste (optional).
Serve sablefish over steamed rice and pour sesame ramps emulsion over. Garnish with scallions if desired.
