This Arctic Char and Ramp Dish Showcases the Unique Flavors of a Rare Spring Ingredient

In a world where mass-produced vegetables dominate supermarket shelves, ramps stand out as a rare find. These wild alliums are foraged from wooded areas east of the Mississippi and are available only for a short period each spring. If you manage to snag some from a local farmers market, this recipe is an ideal way to use them.

The recipe provided by The Institute of Culinary Education combines pan-seared Arctic char with sautéed ramps. Similar to ramps, Arctic char can be challenging to source, often requiring a visit to a specialty seafood store. However, don’t let the ingredient hunt deter you—ICE culinary arts chef-instructor Gill Boyd assures that the dish is versatile and adaptable.

“If ramps are unavailable, try using cleaned and sliced leeks—focus on the white parts,” he advises Mytour. “Scallions are another great substitute; just trim the roots and use about three-quarters of the stalk for a texture similar to ramps. After all, they all belong to the onion family.”

When replacing the fish, Boyd suggests opting for another cold-water species. “Choose from varieties like salmon or trout,” he advises.

Begin by pan-searing the fish fillets in butter until they achieve a golden-brown crust on both sides. Using the same skillet, sauté the ramps in additional butter until tender, then pour in stock and let it simmer down. After removing the ramps, create a rich sauce by whisking in more butter, lemon juice, and thyme into the remaining pan juices. Plate the ramps alongside the fish and finish with a generous drizzle of the sauce.

ICE provides programs in culinary arts, pastry and baking arts, and hospitality and hotel management. With locations on both coasts, it stands as one of the largest institutions of its type. For those eager to advance their culinary skills, you can explore their curricula online.

Pan-Seared Arctic Char with Glazed Ramps

Serves 4

Ingredients1 ½ pounds Arctic char fillet, sliced into 5-ounce portions with skin intact 2 lemons, juiced 9 ounces butter 1 tablespoon fresh thyme leaves, finely chopped 8–10 ounces ramps, cleaned and cut into 2-inch segments ½ cup chicken stock Salt and pepper to taste

1. Place a large sauté pan or skillet over medium heat and melt 3 ounces of butter.
2. Place the fillets skin-side down, seasoning them with salt and pepper.
3. Cook until both sides are lightly browned, then set aside and keep warm.
4. In the same pan over medium heat, melt another 3 ounces of butter and add the ramps.
5. Sauté for five minutes, then pour in the stock and reduce until nearly dry.
6. Turn off the heat, season the ramps, and set them aside.
7. Return the pan to medium heat, melt the remaining butter, and stir in lemon juice and thyme.
8. Simmer the sauce for two minutes.
9. Plate the fillets alongside the ramps and drizzle with the pan sauce.