Spanish Mackerel with Broccoli Rabe, Asparagus, and Ramps | James Beard Foundation

Ingredients

• 1 pound ramps, white part only, sliced in half
• 4 cups water
• 2 cups rice wine vinegar
• 1 cup sugar
• 2 star anise
• 1 tablespoon coriander seeds
• 2 cups water
• 1 head garlic, broken into cloves and excess papery skins removed but not peeled
• 1 1/2 teaspoons salt
• 1/2 cup olive oil
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon garlic confit
• 4 slices bread, crusts removed and cubed
• Salt
• freshly ground black pepper
• 6 spring onions, peeled and sliced thinly
• 1 clove garlic, peeled and sliced
• 1 shallot, peeled and sliced
• 2 tablespoons brown butter
• 10 asparagus tips, sliced in half
• 1 bunch ramps
• 3 Swiss chard leaves, stems removed and leaves cut into ribbons
• 1 bunch broccoli rabe, about 1/4 pound
• 1 tablespoon pickled ramps
• Four 8-ounce fillets Spanish mackerel, bones removed
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper