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Arctic char, morels, ramps

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If you had those three things, what would you make? For what it's worth, I also have some blanched fiddleheads that need to be used. The above doesn't have to be all in one dish.

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  1. I've gathered morels with my family all my life and we just split them in half, lightly floured them and I just fried some in walnut oil. Lightly dust with salt while they are hot. Shake off any excess flour before cooking. The ramps in the South are cooked in a broth flavored with a piece of smoked meat and served as "greens" with cornbread and city ham. Ramps are essentially a wild garlic and are very powerful raw. They can flavor a vinaigrette, if used sparingly, or used in anyway garlic is used such as in a risotto. Restraint is the key word.

    I've not cooked artic char myself but it was the secret ingredient on Iron Chef once so I know there will be recipes on foodtv.com

    1 Reply
    1. re: eclectick6n2

      Ramps are actually wild leeks. Same family as garlic, I think, but not with that same pungency.

    2. For the morels and ramps, someone posted a recipe here a couple of years ago for ramps crepes and s/he stuffed them with chicken, morels, white wine, etc. The crepes are really delicious and they pair very well with the earthiness of the mushrooms (I do that and skip the chicken altogether).

      I think I'm doing this link right: http://chowhound.chow.com/topics/5093...

      2 Replies
      1. re: LNG212

        Morels are great in a beef Wellington, or a risotto, but we just lightly dusted them after splitting in half longitudinally, lightly dusting with flour, (shake off excess), and fry in walnut oil. Just a sprinkle of salt and indulge. We dry any we have left.

        Ramps are cooked in the south as a green, meaning a nice stock or broth flavored with a piece of smoked meat. Smoked turkey leg work wonders and after cooking down, serve with a cornbread. I have bought vinegars flavored with ramps and even a wine that I used for cooking. They are a wild garlic so be conservative and use them as garlic, like in a nice green butter. Never cooked char but it was used as a secret ingredient on Iron Chef so foodtv.com should have good recipes.

        Put ramp festivals in Google and see all sorts of ramp recipes.

        1. re: eclectick6n2

          Google-ing is a good idea. But searching the Home Cooking board here is a better one. There are tons of ramps recipes -- for ramps on their own or in various combinations. But I thought the ramps crepes would be especially helpful for Nyleve because s/he had both morels and ramps.

      2. Arctic char: think of it as a light version of salmon so whatever you do with one you do with the other. I've done tartar, sashimi, tiradito, gravlax for the "uncooked" and en papillote, pan sear, grill, poach, steam, fry for the cooked applications.

        I generally use morels on their own (basic butter, shallots, cream, hit of armagnac), or as a component for a sauce to serve with say, quail. You can also stuff them if you're so inclined with say, quail (sic).

        I think the others have already discussed ramps at length.

        1. I think I've made a decision. I'm going to make a morel and ramp white wine-cream sauce and serve it with the pan-seared char fillets. And on the side, quinoa with fiddleheads. I wish I had enough morels to really wallow in them, but I only found a small number of little-ish ones. Spring!