Sole With Ramps, Asparagus and Roasted Potatoes
Published April 6, 1996
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
12 small red potatoes, halved
2 teaspoons unsalted butter
5 teaspoons olive oil
32 ramps (or small scallions if unavailable), trimmed
½ cup white wine
½ cup water
3 ½ teaspoons kosher salt
Freshly ground pepper to taste
16 asparagus spears, tough ends snapped off
½ cup all-purpose flour
½ cup cornmeal
4 sole fillets, about 6 ounces each
2 cloves garlic, minced
2 heads escarole, trimmed and cut across into ¼-inch-thick strips
2 tablespoons chopped Italian parsley
Nutritional analysis per serving (4 servings)
118 grams carbs; 82 milligrams cholesterol; 736 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 14 grams fiber; 2137 milligrams sodium; 37 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees. Place the potatoes in a large saucepan, cover with water and bring to a boil. Lower the heat and simmer until almost tender, about 15 minutes. Drain, place in a baking dish and toss with 1 teaspoon of butter. Roast until brown and crisp, about 30 minutes.
- Step 2
Meanwhile, heat 2 teaspoons of oil in a large, wide pot over medium heat. Add the ramps and cook until just wilted, about 4 minutes. Add the wine and water, cover with parchment paper, lower the heat and braise until tender, about 25 minutes. Season with ½ teaspoon of salt and pepper. Keep warm.
- Step 3
Blanch the asparagus in boiling, salted water for 5 minutes. Drain. Combine the flour, cornmeal, 2 teaspoons of salt and pepper in a wide, shallow dish. Coat the sole in the mixture on both sides. Heat 2 teaspoons of oil in a large nonstick skillet over medium heat. Add the sole and cook until golden brown, about 3 minutes per side. Remove the sole from the pan and keep warm.
- Step 4
Wipe out the pan and add the remaining teaspoon of oil. When hot, add the garlic and cook, stirring, for 30 seconds. Add the escarole and stir-fry until wilted, about 3 minutes. Remove from the pan and keep warm. Wipe out the pan again and add 1 teaspoon of butter. Add the asparagus and cook 3 minutes.
- Step 5
Toss the potatoes with 1 teaspoon of salt, pepper and parsley. Place 1 sole fillet in the center of each of 4 plates. Mound the ramps, potatoes and escarole around the fish and cross the asparagus over the sole. Serve immediately.
Private Notes
Comments
This was ok. But it really wasn't worth all of the time it took. And it was quite dry. Not my fave. I ended up making a lemon caper sauce to drizzle over it to give it some flavour.
This dish was fantastic; a definitive crowd pleasure - few comments however were that the ramps' long cooking time diminished their delicate flavor, especially with the more robust escarole by its side. Also, the sole doesn't need six minutes total cooking time - would recommend just watching it and removing from heat just before done so that when it continues to cook it doesn't dry out. Other than that - a perfect company meal! And super easy.