Seared Salmon with Michigan Morel and Ramp Fricasee
For the Morel and Ramp Fricasee
1 # of fresh morels split ½ and briefly rinsed and dry patted with a towel
1 cup good dry sherry (fino or manzanilla)
1 knob of butter
½ lemon juiced
Small hand full of ramps sliced thin (bulb only) * note: reserve green tops
½ t of fresh grated nutmeg
1 cup of heavy cream
Small garnish of chiffonade of green ramp tops
1 (large) Pinch of BLiS hardwood smoked Fleur De Sel
White pepper to taste
In heavy sauce pan sauté ramp slices and slightly caramelize in butter
add morels and cook excess water out until almost dry with ramps
add sherry to morel ramp mix cook to almost dry (slowly )
add heavy cream and reduce until thick and coating sauce with the morels
add pepper to taste and nutmeg
finish with fresh lemon juice and Hardwood Smoked BLiS Fleur De Sel at last minute
Garnish each serving with the chiffonade (small amount) of green ramp tops serve
For the seared Salmon
4 (6 ounce) fillets fresh wild caught salmon
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Preheat a large heavy skillet over medium heat for 3 minutes.
Coat salmon with olive oil. Place in skillet, and increase heat to high.
Cook for 3 minutes. Sprinkle with salt and pepper.
Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
Transfer salmon to individual plates, and garnish with morels and ramps.