Pacific Coast Salmon and Wild Ramps, with a Morel, Crawfish, and Fiddlehead Fern Ragout (Emeril Lagasse) Recipe
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Directions:
- Place the potatoes in a large saucepan and cover with water by 1 inch. Add 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium-low and simmer until fork tender, about 10 minutes. Drain in a colander.
- Return the potatoes to the saucepan. Add 4 ounces (1 stick) of the butter, the cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. With the heat on medium-low, mash and stir the mixture until well blended, about 4 to 5 minutes. Adjust seasoning, to taste, and cover to keep warm.
- Bring a medium pot of salted water to a boil. Add the fiddlehead ferns and blanch until just tender, about 1 1/2 minutes. Remove with a slotted spoon and shock in an ice bath. Drain on paper towels. Add the ramps to the boiling water and blanch until just tender, about 2 minutes. Drain in a colander and shock in an ice bath. Drain on paper towels and set aside.
- Heat the olive oil and 2 tablespoons of the butter in a large saute pan over a medium-high heat. Add the morels and cook, stirring, for 3 minutes. Add the shallots and garlic. Season with the salt and pepper, and cook until the mushroom liquid has been released, about 4 minutes. Add the stock, and bring to a boil. Cook, stirring occasionally until the volume is reduced by half, about 3 minutes. Add the crawfish tails and stir well to mix. Lower the heat to medium-low, and gradually add 6 ounces (1 1/2 sticks) of butter several pieces at a time, stirring constantly to incorporate. Add the fiddlehead ferns and toss until they are heated through. Remove from the heat and cover to keep warm.
- Season the salmon on both sides with 1/4 teaspoon of salt and 1/4 teaspoon of pepper per fillet. In a large skillet or 2 smaller skillets, melt 2 tablespoons of butter over medium-high heat. Add the salmon and sear for 2 to 3 minutes per side for medium-rare. Remove from the heat.
- Melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown and some of the fat is rendered. Add the shallots and saute for 1 minute. Add the ramps, and salt and pepper to taste, and cook, stirring, until tender yet still firm, 3 to 4 minutes.
- Divide the morel ragout among 6 dinner plates. Place a dollop of mashed potatoes in the middle of the plate and top with a salmon fillet. Spoon the ramps on top of the fish and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1589.89 Kcal (6657 kJ) | ||
| Calories from fat | 925 Kcal | ||
| % Daily Value* | |||
| Total Fat | 102.78g | 158% | |
|---|---|---|---|
| Cholesterol | 242.7mg | 81% | |
| Sodium | 4443.1mg | 185% | |
| Potassium | 1198.27mg | 25% | |
| Total Carbs | 107.48g | 36% | |
| Sugars | 22.26g | 89% | |
| Dietary Fiber | 14.43g | 58% | |
| Protein | 55g | 110% | |
| Vitamin C | 91.3mg | 152% | |
| Vitamin A | 8.1mg | 271% | |
| Iron | 138.9mg | 771% | |
| Calcium | 632.7mg | 63% | |
| Amount Per 100 g | |||
| Calories | 287.01 Kcal (1202 kJ) | ||
| Calories from fat | 166.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.55g | 158% | |
|---|---|---|---|
| Cholesterol | 43.81mg | 81% | |
| Sodium | 802.08mg | 185% | |
| Potassium | 216.31mg | 25% | |
| Total Carbs | 19.4g | 36% | |
| Sugars | 4.02g | 89% | |
| Dietary Fiber | 2.61g | 58% | |
| Protein | 9.93g | 110% | |
| Vitamin C | 16.5mg | 152% | |
| Vitamin A | 1.5mg | 271% | |
| Iron | 25.1mg | 771% | |
| Calcium | 114.2mg | 63% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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