Striped Bass with Ramps (and a thieving Katya)
Ramps are here, ramps are there, stinky beautiful ramps are everywhere! If you’re not familiar with them, it’s about time for you to give them a try. They’re also called wild leeks, and they taste like very garlicky scallions to me. They won’t be in season for long, so find them and devour them while you still can!
You don’t need a recipe to use them. All I did was clean them off, trim off the roots, and stuff as many of them as I could fit into the gutted belly of a whole striped bass, along with some butter and lemon juice. The silicone tie kept it all together while it roasted in the oven at 475° for about 20 minutes, or perhaps even slightly less. I had heated the roasting pan in the oven first, thrown some butter to sizzlemelt into it, and squeezed in some lemon juice before transferring the stuffed fish into the pan and the pan back into the oven.
That’s all. Simple as can be. I meant to save the leftovers for lunch tomorrow, but alas, there were no leftovers to be had. The cat managed to steal the skin once, but I think I’ve properly secured the trash this time. The head and bones are in the freezer, awaiting the day I’m in the mood to make stock.
Since this entry includes no explicit recipe, I will throw in a bonus photo of the thieving Katya sitting in her favorite spot, facing down a neighbor’s cat who had wandered into our backyard.