Ramps, asparagus, and chive blossoms are as springy as it gets. Right about now, chive blossoms and ramps are bidding adieu whereas asparagus is plentiful
The sauce, a combo of white miso, ramps, olive oil, and lemon juice, pureed until smooth brings the dish together. The cod is poached in butter and then flaked. The asparagus is grilled and then thinly sliced. Lastly, garnished with a sprinkling of chive blossoms.
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8 ounces cod fillet Sea salt 1 1/2 tablespoons white miso paste 7-8 wild ramps, leaves only (save the bulbs for another use) 2 tablespoons water 1/3 cup olive oil Lemon juice, to taste 1/2 stick unsalted butter, cubed 12 asparagus spears Chive blossoms, for garnish
Season the cod with salt.
Place the miso, wild ramps, and water in a blender and puree until smooth. Gradually add the oil while continuing to blend and allow the mixture to emulsify (as if making a mayonnaise). When fully combined, season to taste with a little lemon juice and salt
Place the butter in a large pan and cook over medium-high heat to create a brown butter (beurre noisette).
As soon as the butter starts to foam and is lightly golden with a nutty aroma, remove from the heat and cool quickly to stop it from burning.
Turn the heat down to low and place the pan back on the heat. Add the cod and gently poach for 5 minutes on each side, being careful to keep the temperature low.
If using a barbecue to grill the asparagus, preheat to high. Alternatively, a hot griddle pan can be used.
While the cod is slowly poaching, barbecue or griddle the asparagus spears for 2 minutes until tender, turning regularly. Thinly slice the cooked spears into rounds and season with a little lemon juice, salt and some of the butter from cooking the cod.
To serve, spoon a generous amount of the ramp miso sauce onto each serving dish. Drain the cod from the butter and pull apart into large flakes. Dress these with a little more salt, lemon juice and butter and add to the dishes
Scatter over the asparagus slices and garnish with chive blossoms.