Ingredients
- 12 small red potatoes, halved
- 2 teaspoons unsalted butter
- 5 teaspoons olive oil
- 32 ramps (or small scallions if unavailable), trimmed
- ½ cup white wine
- ½ cup water
- 3 ½ teaspoons kosher salt
- Freshly ground pepper to taste
- 16 asparagus spears, tough ends snapped off
- ½ cup all-purpose flour
- ½ cup cornmeal
- 4 sole fillets, about 6 ounces each
- 2 cloves garlic, minced
- 2 heads escarole, trimmed and cut across into 1/4-inch-thick strips
- 2 tablespoons chopped Italian parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
928 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 163 grams carbohydrates; 19 grams dietary fiber; 14 grams sugars; 42 grams protein; 81 milligrams cholesterol; 2703 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Preheat the oven to 450 degrees. Place the potatoes in a large saucepan, cover with water and bring to a boil. Lower the heat and simmer until almost tender, about 15 minutes. Drain, place in a baking dish and toss with 1 teaspoon of butter. Roast until brown and crisp, about 30 minutes.
- Meanwhile, heat 2 teaspoons of oil in a large, wide pot over medium heat. Add the ramps and cook until just wilted, about 4 minutes. Add the wine and water, cover with parchment paper, lower the heat and braise until tender, about 25 minutes. Season with 1/2 teaspoon of salt and pepper. Keep warm.
- Blanch the asparagus in boiling, salted water for 5 minutes. Drain. Combine the flour, cornmeal, 2 teaspoons of salt and pepper in a wide, shallow dish. Coat the sole in the mixture on both sides. Heat 2 teaspoons of oil in a large nonstick skillet over medium heat. Add the sole and cook until golden brown, about 3 minutes per side. Remove the sole from the pan and keep warm.
- Wipe out the pan and add the remaining teaspoon of oil. When hot, add the garlic and cook, stirring, for 30 seconds. Add the escarole and stir-fry until wilted, about 3 minutes. Remove from the pan and keep warm. Wipe out the pan again and add 1 teaspoon of butter. Add the asparagus and cook 3 minutes.
- Toss the potatoes with 1 teaspoon of salt, pepper and parsley. Place 1 sole fillet in the center of each of 4 plates. Mound the ramps, potatoes and escarole around the fish and cross the asparagus over the sole. Serve immediately.
1 hour 30 minutes
Dining and Cooking