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Fried Perch with Peas, Ham and Yellowfoot Chanterelle Sauce

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Perch With Yellowfoot Mushrooms, Tongue, Peas, and Ramps

The combination of peas, meat, mushrooms onions is a tried and true stand one. At an Italian restaurant I used to work at, we had very popular menu item called “Fettuccine Bosciola”(meaning in the style of the forest).

This recipe is a fun play on the traditional ingredients, using them as the basis for a dish with yellow perch. Instead of the traditional ham, I’m using tongue here, and in place of the typical button mushrooms most places use I’m using a sauce made from dried yellowfoot chanterelles, which are really versatile. Since it’s finally spring time here in Minnesota, ramps make a great substitute for the onion component in the dish.

Perch With Yellowfoot Mushrooms, Tongue, Peas, and Ramps
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Perch with Ramps, Peas, Tongue, and Yellowfoot Chanterelle Sauce

Ingredients

  • 1 recipe dried yellowfoot chanterelle sauce follows
  • 8 yellow perch filets scaled
  • 1/2 cups shelled english peas frozen peas work fine too
  • 1/2 cup ramp leaves sliced into 1/2 inch squares
  • 1/4 cup sliced ramp bulbs and their red stems
  • 3 tbsp unsalted butter plus a bit more for cooking
  • 2 oz braised tongue or ham diced
  • A 50/50 mix of fine and course cornmeal for dredging the perch

Instructions

  • Heat the tongue and sliced ramps in a tbsp of unsalted butter on low heat. Add the peas, season to taste with salt and pepper and reserve.
  • Before you saute the perch, add the ramp leaves to the pan with the tongue and sliced ramp bulbs.
  • Heat a pan until with a tbsp of grapeseed oil and a tbsp of unsalted butter, season the perch with salt and pepper and roll in the cornmeal to coat. Cook the perch skin side down until golden, pressing on them with a spatula to prevent bowing and curling.
  • When the perch are cooked through, turn the heat back on the peas just to warm them through, then place some of the pea, ramp and tongue mixture on each of four heated dinner plates. Place 2 pieces of perch on each plate, garnish with the yellowfoot chanterelle sauce and serve immediately.
Print Recipe
0 from 0 votes

Dried Yellowfoot Chanterelle Sauce

Prep Time20 mins
Cook Time15 mins
Course: Snack
Cuisine: French
Keyword: Yellowfoot chanterelles

Ingredients

  • 1/2 ounce dried yellowfoot chanterelles
  • 2 cups chicken or fish broth preferably homemade
  • Kosher salt
  • 2 tbsp unsalted butter
  • 1/4 cup dry white wine

Instructions

  • Rehydrate the yellowfoot mushrooms in the stock and wine for 30 minutes until soft, then agitate them to remove any dirt. Remove the mushrooms, strain the liquid, then recombine the two.
  • Heat the mushrooms and liquid until it is reduced by 75%, then season to taste with salt and reserve.
  • Heat the mushroom sauce and whisk in 1 tsbp of unsalted butter until the sauce thickens slightly. Keep the sauce warm and reserve until ready to plate. You may need to whisk the sauce occasionally to prevent it breaking. If the sauce starts to break and look oily, add a tbsp cold water, return it to the heat, and whisk vigorously to re-emulsify it.

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  1. spence diamonds vancouver says:
    August 21, 2014 at 7:21 pm

    spence diamonds vancouver

    perch with dried yellowfoot chanterelle sauce, ramps, peas, and tongue

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Got treated to a home cooked meal of big lamb meat Got treated to a home cooked meal of big lamb meatballs from the Icelandic lambs @shepherdsongfarm gave us. 

It’s been a while since I had fist-size meatballs. They reminded me of dinners I had with Grandpa at Yarussos in St. Paul, where you got one meatball to rule them all on top of your spaghetti and red gravy. 

Obv I had to make some with venison, wild rice, ramps, and bergamot. The wild rice is fun. Hefty. 

Also forgot to oil my hands, like a chump. 🙄

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Don’t be surprised if you smell like maple syrup a few hours after eating it. Using ground dried golden chanterelles is another variation that’s on my list to try. 

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Sam Thayer dropped 25 lbs of his highbush cranberr Sam Thayer dropped 25 lbs of his highbush cranberry cultivars (3 types!) on me before the last snowfall and I honestly don’t even know where to start after processing them. I’d already made jams and hot sauce already and I have enough for a year. 😅

Great time to practice the cold-juice which ensures the juice isn’t bitter. 

Anyone else have any ideas? 

You can still find some on the shrubs if the birds didn’t get them up by the north shore. 

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