Kitchen Sessions with Ramp crusted tile fish by Chef Joseph Lenn

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For the spinach puree
Spinach Puree
1 Tablespoon Olive oil
2 Cups Packed Spinach (raw)
3 ounces Olive oil
S&P
First chill a half sheet pan. Next heat up a large sauté pan, and 1T olive oil, wilt spinach, season and place on chilled sheet pan to shock. Chill in cooler. Once chilled, puree spinach and add olive oil to create an emulsion. Puree until smooth and reserve.

4- 5-6oz tile fish filets (can substitute any fish you like such as snapper and halibut)
For the ramp crust
1 teaspoon olive oil
½ Cup chopped ramps
4 ounces soft butter
¼ Cup panko
¼ teaspoon kosher salt
In a sauté pan over medium heat, warm olive oil, then add ramps and sweat until greens are wilted and the bulbs are translucent. Remove from the pan and chill. Once chilled add, butter, ramps and salt to food processor. Process until ramps are incorporated, and then add panko. Remove and reserve.

Place a thin layer of the ramp butter onto seasoned tile fish. Place fish in a baking dish lined with whole ramps and bake in 3500F oven for approximately 8-10 minutes.

For the accompaniments
1 Tablespoon olive oil
8 ounces morels
¼ Cup chopped ramps
1 Cup English peas
Salt and pepper to taste

While fish is baking, heat a sauté pan over medium-high heat. Add olive oil and heat until shimmering. Place morels in pan and cook for about 1 minute, then add ramps and continue to cook for another minute. Add the peas and warm through and season with salt and pepper. To complete the dish, place 1-2 tablespoons of spinach puree on a plate, place the baked fish on the plate, then divide the vegetables and ramps equally on the plate. Serve immediately.

Chef Joseph Lenn