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I made a pilgrimage to Rainbow Grocery over the weekend and scored some fiddlehead ferns, raw chocolate and among other things ramps. I spent most of the day thinking up how I should use said ingredients, with ramps and fiddleheads being new to my kitchen–I searched around and figured out the jist of what I intend to do (fish with ramps), but made my way to the grocery to pick up some fish to top it all off.
I was hunting for halibut cheeks, and while my fishmonger didn’t have any for me, he did offer up the halibut’s belly (he disappeared into a walk in fridge and came out with the collar of the fish, and proceeded to slice a beautiful filet off for me) and I did take 3 oz of it home for just $0.58. “Fish Scraps for Stock,” it was labeled. Thanks, fishmonger!
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10 minutes prep / 10 minutes cook
Serves 2
12 thin spears of asparagus, chopped to 1/4 inch or less
2 oz pancetta, cubed
3 oz fresh cleaned ramps, sliced finely, greens set aside
1/2 C farro or other grain, cooked
1/2 C white wine
In a skillet at medium heat fry the pancetta. When browned, add the asparagus and cook until almost tender. Add the ramp whites, and salt, cook until slightly browned. Add farro and ramp greens, cook until wilted and hot.
Meanwhile, in a skillet at high heat, fry the salted & peppered halibut belly in a small amount of oil, turning when brown. If sticking, deglaze with white wine, and then flip over.
Assemble and enjoy!
Notes
– You can replace the farro with: wheat berries, wild rice, kamut, barley or other whole grain or omit it entirely
– You may substitute for the ramps: shallots, spring onions, or leeks
– If you omit the pancetta, be sure to add some olive or walnut oil