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

Name: Spanish Mackerel with Broccoli Rabe, Asparagus, and Ramps Recipe | 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

archive.jamesbeard.org

This recipe comes from Michael Anthony of Gramercy Tavern in NYC. Ingredients Pickled Ramps: - 1 pound ramps, white part only, sliced in half - 4 cups water -

View full recipe on archive.jamesbeard.org

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at archive.jamesbeard.org.

Share this recipe:

Cooking tools:

Saucepan
Non-reactive mixing bowl
Colander
Paper towel
Saute pan
Blender
Grill
Grill rack
Paper towel-lined plate
Mixing bowl
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Spoon
Tongs
Plate
Kitchen towel
Stove
Refrigerator
Spatula
Serving platter
Pastry brush
Oven
Kitchen scale

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