Carter House Salmon With Morel And Asparagus Ragout Recipes

CARTER HOUSE SALMON WITH MOREL-AND-ASPARAGUS RAGOUT

Steps:

• To make the sauce, blend the arugula, pumpkin seeds, olive oil, salt and pepper together in a blender or food processor until smooth. Warm the stock or water, whisk into the arugula puree and keep warm.
• To make the salmon, preheat the oven to 350 degrees. Season the fish with salt and pepper and roll it in the minced herbs.
• Heat the 3 tablespoons of butter over high heat in a heavy skillet until it begins to brown. Place the salmon in the pan. Cook for 1 to 2 minutes per side, until the fish begins to brown. Transfer to a baking dish and bake for 5 to 6 minutes, until cooked through with a hint of translucence in the center.
• To make the ragout: while the salmon is in the oven, add the 1 tablespoon of butter to the pan that the fish was browned in. Allow the butter to brown slightly over medium-high heat. Add the mushrooms and cook, stirring frequently, for 5 minutes. Add the asparagus, garlic, shallot, herbs, salt and pepper. Continue to cook for 2 minutes.
• Serve the salmon on top of the ragout, with the sauce drizzled over the fish.

PACIFIC COAST SALMON AND WILD RAMPS, WITH A MOREL, CRAWFISH, AND FIDDLEHEAD FERN RAGOUT

Steps:

• 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.

CHARLIE PALMER'S ASPARAGUS WITH MOREL RAGOUT

Steps:

• Place the asparagus in the top half of the steamer over boiling water. Cover and steam for about 6 minutes or until asparagus is just tender but still bright green. Immediately remove and refresh under cold running water. Drain well, pat and dry. Set aside. Melt the butter in a large saute pan over medium heat. Add the leeks and saute for about 5 minutes or until the leeks are beginning to soften. Add the morels, chicken stock, wine, and salt and pepper to taste. Lower the heat and cook, stirring frequently, for about 26 minutes or until the leeks are almost melted and the liquid has reduced to a sauce-like consistency. Stir in 1 teaspoon of the chives and the parsley. Taste and, if necessary, adjust seasonings with salt and pepper. Place the asparagus on a serving plate. Spoon the Morel Ragout over the top of the rice and garnish with the remaining chives.

SCALLOP RAGOUT WITH MUSHROOMS

Steps:

• Heat 2 tablespoons oil in a large cast iron skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, 5 to 7 minutes.
• Add bacon, celery root, and shallot to the skillet; cook until shallot is tender, about 5 minutes. Add broth, cream, and wine and bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced by half, 8 to 10 minutes.
• Whisk butter into the skillet until melted. Stir in parsley and lemon juice. Season with salt and pepper. Transfer mixture to a bowl and keep warm.
• Sprinkle scallops lightly with salt and pepper. Wipe out the cast iron skillet and place over medium-high heat. Add remaining oil. Add scallops to hot oil and cook until slightly browned, firm, and opaque, about 2 minutes per side. Serve scallops and ragout together.

SALMON FILLETS WITH WILD MUSHROOM RAGOûT

Steps:

• Melt 3 tablespoons butter in heavy large skillet over medium heat. Add shallots and sauté 2 minutes. Increase heat to medium-high. Add mushrooms; sauté until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids are syrupy and almost evaporated, about 20 minutes. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, stirring frequently.) Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.
• Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Sprinkle with salt and pepper. Broil until just cooked through, without turning, about 6 minutes. Transfer to plates. Spoon mushrooms over. Garnish with tarragon.

RAGOUT OF SPRING VEGETABLES WITH MORELS

Steps:

• Place morels in a bowl, and cover with warm water. Place potatoes in a large saucepan, cover with salted water, and simmer 5 minutes. Add carrots, onions, turnips and celery, and simmer another 15 minutes. Drain vegetables, and set aside.
• Drain morels, reserving 1/3 cup soaking liquid, strained. Rinse morels, and pat dry.
• Heat 3 tablespoons oil in a large nonstick skillet. Add morels, potatoes, carrots, onions, turnips and celery. Sauté about 5 minutes, until potatoes begin to color. Add stock and reserved morel liquid. Boil a few minutes, until liquid reduces and thickens a bit. Recipe can be prepared in advance to this point.
• Stir in asparagus and scallions. Rapidly simmer 2 minutes. Season with salt and pepper. Fold in remaining oil, scatter with chervil, and serve.

SALMON FILLETS RAGOUT

Steps:

• Melt butter in skillet.
• Add garlic and onion and sautee about 3 minutes. Reduce heat to medium.
• Add mushrooms and sautee until mushrooms are tender about 8 minutes.
• Add clam juice and wine and bring to a boil.
• Continue to cook until liquid turns syrupy about 15 minutes.
• Add cream and boil for 2 minutes.
• Stir in tarragon, salt and pepper.
• Remove from stove.
• Meanwhile, place salmon on a greased baking dish in a single layer.
• Brush fillets with olive oil and lemon juice.
• Broil salmon 4 inches from heat source, for about 8 minutes. Turn salmon over and broil for another 8 minutes.
• Plate salmon. Top with mushroom ragout.
• Serve.

OVEN-ROASTED POLENTA WITH BLACK OLIVES, MOREL MUSHROOM RAGOUT AND GRILLED SPRING ASPARAGUS

Steps:

• For the Polenta: Bring stock and milk to a boil. In a slow stream, add polenta, stirring constantly. Lower heat to medium and cook 2 1/2 hours, stirring occasionally. In the last 1/2 hour, add Lindsay® Black Olives, chopped garlic and grated Parmesan cheese. Season with salt, black pepper and chopped fresh rosemary. Pour onto oiled baking sheet and let cool 2 hours or overnight.
• Roasting: Preheat oven to broil. Invert baking sheet onto cutting surface, allowing polenta to slip out in one piece. Add olive oil to baking pan. Heat pan under broiler until just smoking. Cut polenta in to 6 even squares. Carefully add to hot pan and turn when lightly brown, approximately 3 minutes. Cook 2 more minutes and remove from pan. Keep warm.
• For the Mushroom Ragout: Saute sliced yellow onion in butter until lightly caramelized. Add washed morel mushrooms and oyster mushrooms. Cook 5 minutes or until soft. Add chopped garlic and cook 1 minute. Add shredded red chard, diced tomato and stock. Reduce on high heat for 3 minutes. Season with salt, black pepper and chopped fresh thyme. Keep warm.
• For the Grilled Asparagus: Trim white ends off asparagus. Blanch in salted water for 1 1/2 minutes or until just soft. Shock in ice water, remove and dry when completely cold. Marinate asparagus for 1 hour in olive oil, balsamic vinegar and thinly sliced red onion. Remove from marinade. Season with salt and red chili flakes. Grill over charcoal 3 minutes or until lightly charred on all sides. Keep warm.
• Assembly: Place roasted polenta on warm mushroom ragout and top with asparagus. Top with shaved or grated Parmesan cheese.

SALMON ASPARAGUS TART

Steps:

• Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside. In a skillet, saute onion and red pepper in butter until tender; set aside., In a large bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper until blended. Fold in the salmon, asparagus, onion mixture and Swiss cheese. Transfer to a greased 9-in. pie plate. Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes or until a knife inserted in the center comes out clean.

SPRING RAGOUT WITH ASPARAGUS AND POACHED EGGS

Steps:

• In a large skillet, preferably enameled cast iron, heat 1/4 cup oil over medium. Add onion, garlic, jalapeno, and a pinch of salt. Cook, stirring occasionally, until onion is translucent, 6 to 7 minutes. Add tomatillos and cook, stirring occasionally, until just beginning to soften, 5 to 6 minutes.
• Transfer mixture to a blender; let cool slightly. Add 2 cups spinach, cilantro stems, and 1/2 cup water; season with salt and pepper. Blend until pureed, adding up to 1/2 cup more water if needed. Season with salt and pepper.
• Wipe skillet clean; return to medium heat. Swirl in remaining 1/4 cup oil, add spices, and cook, stirring often, until fragrant, 1 to 2 minutes. Add scallions, season with salt, and cook until softened, 2 to 3 minutes. Stir in chickpeas, tomatillo mixture, asparagus, and remaining 2 cups spinach. Nestle in poached eggs; cover and cook until eggs are heated through and asparagus is bright-green and crisp-tender, 3 to 4 minutes. Drizzle with oil and top with cilantro leaves; serve.

SALMON WITH WILD MUSHROOM RAGOUT

Steps:

• Melt the 4 tbsp butter in a large skillet over med. heat. Add the shallots and saute 2 minute Increase heat to med-high. Add mushrooms and saute until beginning to brown, about 8 minute
• Add clam juice and wine. Boil until liquids are syrupy and almost evaporated, about 20 minute
• Add cream and boil until thickened, about 1 minute Mix in tarragon, season with salt and pepper.
• Preheat broiler or grill. Place salmon skin side down on rack. Brush with lemon juice, then the melted butter. Broil or grill, without turning, until just cooked through, about 7-8 minutes. Transfer to plates. Spoon mushroom mix over the top.