Ramps and Hake Grilled on a Cedar Plank

The scent of ramps always takes me back to early spring in the Appalachian mountains. My grandfather, a master forager, would lead us on expeditions, his weathered hands pointing out the telltale green leaves emerging from the forest floor. He’d always say, “The first taste of ramps is the taste of spring itself,” and he was right. Grilling them with flaky hake on a cedar plank? That’s spring elevated to a symphony of smoky, garlicky goodness.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Servings: 4
• Dietary Type: Pescatarian, Gluten-Free, Dairy-Free

Ingredients

• 1 lb hake or 1 lb cod
• 8 fresh ramps (or wild leeks)
• Olive oil
• 2 tablespoons salt
• 2 teaspoons fresh ground black pepper
• 1 garlic clove, minced

Equipment Needed

• Grill
• Cedar plank (soaked in water for at least 2 hours)
• Tongs
• Small bowl

Instructions

1. Begin by preheating your grill to high heat. This initial burst of heat will help sear the fish and ramps beautifully.

2. In a small bowl, prepare the seasoning mixture. Mince the garlic clove and set aside.

3. Rinse the hake (or cod) fillets under cold water and pat them dry with paper towels. This ensures even cooking and helps the seasonings adhere better.

4. Prepare the ramps by trimming the roots and any wilted leaves. Rinse them thoroughly to remove any dirt or grit.

5. Liberally rub the hake and the ramps with olive oil. Ensure both sides of the fish are coated, and the ramps are evenly glistening.

6. Season the oiled hake and ramps with the minced garlic, salt, and fresh ground black pepper. Distribute the seasonings evenly over the fish and ramps.

7. Place the soaked cedar plank directly on the preheated grill. Close the lid and allow the plank to heat up for a few minutes. You should start to smell the cedar aroma.

8. Carefully arrange the seasoned hake fillets and ramps on the heated cedar plank. Ensure the fish is not overcrowded, leaving space for even cooking.

9. Reduce the grill heat to medium-high. This allows the fish to cook gently without burning the cedar plank.

10. Cook using the indirect heat method. This means keeping the burners directly under the plank turned off or on low, relying on the surrounding heat to cook the fish. Close the grill lid.

11. Cook the hake until it is opaque and flakes easily with a fork. This typically takes about 8-12 minutes, depending on the thickness of the fillets and the temperature of your grill. The internal temperature should reach 145°F (63°C).

12. Once the hake is cooked to your desired doneness, carefully remove the cedar plank from the grill using tongs or heat-resistant gloves.

13. Let the hake and ramps rest on the plank for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.

Expert Tips & Tricks

• Soaking the Cedar Plank: Don’t skip this step! Soaking the cedar plank for at least 2 hours prevents it from catching fire and infuses the fish with a subtle smoky flavor. You can even soak it overnight for a deeper cedar aroma. Weigh the plank down in the water with a heavy object to ensure it’s fully submerged.
• Ramp Handling: Ramps have a delicate flavor, so don’t overcook them. They should be slightly softened but still retain some of their bite.
• Fish Selection: Hake and cod are both excellent choices for this recipe, but you can also use other flaky white fish like halibut or sea bass. Adjust cooking time accordingly.
• Garlic Placement: Adding the garlic to the olive oil before seasoning helps it adhere better to the fish and ramps.
• Grill Temperature: Monitoring the grill temperature is crucial. If the cedar plank starts to smoke excessively, reduce the heat or move the plank to a cooler part of the grill.

Serving & Storage Suggestions

Serve the grilled hake and ramps directly from the cedar plank for a rustic presentation. Garnish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley. This dish pairs perfectly with a light salad, roasted vegetables, or a side of quinoa.

Leftover hake can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave. The ramps are best enjoyed fresh, but can also be stored in the refrigerator for a day or two.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	12g	18%
Saturated Fat	2g	10%
Cholesterol	80mg	27%
Sodium	1200mg	50%
Total Carbohydrate	5g	2%
Dietary Fiber	1g	4%
Sugars	2g	–
Protein	30g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spice It Up: Add a pinch of red pepper flakes to the seasoning mixture for a touch of heat.
• Herb Variations: Experiment with different herbs like thyme, rosemary, or oregano to complement the flavors of the hake and ramps.
• Citrus Infusion: Marinate the hake in a mixture of olive oil, lemon zest, and lemon juice for a brighter flavor.
• Foil Packet Option: If you don’t have a cedar plank, you can grill the hake and ramps in a foil packet. Seal the packet tightly to trap the steam and flavors.

FAQs (Frequently Asked Questions)

Q: What if I can’t find ramps?
A: If you can’t find fresh ramps, you can substitute them with a combination of scallions and garlic. Use about 4 scallions and 2 minced cloves of garlic to mimic the flavor profile.

Q: How do I know when the hake is cooked through?
A: The hake is cooked when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).

Q: Can I use a different type of wood plank?
A: Yes, you can use other types of wood planks like alder or maple, but cedar imparts a unique smoky flavor that complements the fish and ramps perfectly.

Q: Is it necessary to soak the cedar plank?
A: Yes, soaking the cedar plank is essential to prevent it from catching fire and to infuse the fish with moisture and flavor.

Q: Can I cook this in the oven instead of on the grill?
A: Yes, you can bake the hake and ramps on the soaked cedar plank in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until the fish is cooked through.

Final Thoughts

This recipe for ramps and hake grilled on a cedar plank is more than just a meal; it’s an experience. The combination of the smoky cedar, the delicate fish, and the pungent ramps creates a symphony of flavors that will transport you to a springtime forest. I encourage you to try this recipe and share your experience with me. Pair it with a crisp white wine or a refreshing cucumber salad for a complete and unforgettable meal. Happy grilling!