It’s spring and that means ramp hunting time.
Two farm-raised trout stuffed with ramps which we foraged for that afternoon. I threw in some herbed ricotta that Carly had whipped up a few days prior.
I have had trouble keeping fish from sticking to the grill, so I laid them on a bed of ramp leaves. The ramp leaves burned away and the fish came right off.
After getting the (hardwood) fire good and hot, adding a piece of dripping wet cherry really got the smoke going.
Dinner – April 22, 2007
Grilled Trout stuffed with Wild Ramps and Herbed Ricotta.
Served on a bed of Ramp greens.
Bread: Seeded Pumpkin Bread from Firehook
Beer: Bell’s Lager of the Lakes.
It was pretty much a perfect meal. Just enough food. The beer matched well. The fish was smoky but still moist because of the ricotta. The bread had enough sweetness to complement the ramps.
[tags]dinner, trout, ramps, cooking, local, seasonal, foraging[/tags]