Spring Foraging Recipe: Blistered Ramps with Fish Sauce

A simple, vibrant dish made with freshly foraged wild ramps that truly captures the essence of spring.

Steve Stallard

Founder

BLiS Gourmet

A plated Blistered Ramps with Fish Sauce dish

Ingredients:

5 to 6 oz ramps, cleaned and tops left on (patted dry well)
1 tsp. sesame oil
1 tsp. Aleppo pepper flakes
1/2 tsp. red pepper flakes
1 tsp. avocado oil
1 Tbsp. BLiS Barrel Aged Fish Sauce
knob of butter

blis-staging.webflow.io/post/chef-david-w-olson---a-bachelor-his-grill

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At BLiS, we believe that the freshest ingredients like spring ramps deserve a simple touch. Our cooking philosophy is to let these foraged treasures shine, highlighting their bold flavors with minimal enhancements. In our latest recipe, we elevate wild ramps with just a splash of our Barrel Aged Fish Sauce, adding a smoky sweetness and umami that complements their natural zest. Join us as we celebrate the simplicity and beauty of spring’s bounty with our Blistered Michigan Ramps recipe.

Method

1. Heat an enameled pan until hot. Add ramps and dry fry until they begin to char.

2. Drizzle avocado oil over ramps and season with pepper. Stir slightly to distribute.

3. Remove pan from heat and let it rest for a few minutes. Then add fish sauce off the heat completely.

4. Toss in a knob of butter while the ramps are still warm (ensure the butter does not brown).

5. Give the ramps one final toss with the butter and serve immediately.

Categories:

Sauces & Marinades