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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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Some nice wild enoki clones from @unkle_fungus Can Some nice wild enoki clones from @unkle_fungus Cant wait until these start popping up when the snow melts. The difference between the coloration of wild ones (pic 1) and cultivated that are white from the lack of sun (pic 2) is always interesting to compare. (The cultivated ones are a different species of Flammulina too). 

We’re really lucky to have such a vibrant community of small, local mushroom growers and related makers. Feel free to tag your favorite you like or one I should know about in the comments. 

#enokimushroom #mushroomgrowers #flammulinavelutipes #blanche #allthemushroomtags #wintermushrooms
Celebrated my birthday last night with a few stiff Celebrated my birthday last night with a few stiff spruce’n’sodas. The spruce tip liquor I collaborated on with @ida_graves_distillery drinks like a mildly piney gin. Dangerously easy to drink. #sprucetips #craftliquor #drinkatree #itsmybirthdaybitches #im25again
Social media can be a wall-to-wall, endless string Social media can be a wall-to-wall, endless string of triumphs. We all know reality isn’t like that, so with the snow melting here, I thought I’d share a funny maple season fail with you (at the time it was not funny).

I was making maple soda out of sap, sweetfern and syrup that I like. I’d kept the glass bottle of soda in the fridge for a couple weeks, waiting for a good time to get to it. I’d started the mother batch with a pinch of commercial champagne yeast, which is vigorous stuff. 

One night I got up and poured myself a glass of water, and sleepily forgot to close the fridge all the way, which increased the temp. A few hours later I woke up to what sounded like a grenade going off. 

The bottle exploded and the inside of the fridge, all its contents, and the floor were covered with sticky maple juice, and I spent the next two hours mopping and picking out shards of glass that had embedded themselves like shrapnel in the walls of the fridge. 

Now, I use plastic restaurant cambros to make carbonated drinks. 💫

#fermentationfails #fail #soda #fermentation #explosions #dontrythisathome
My chief editorial assistant about to do backflips My chief editorial assistant about to do backflips for smoked goat kidneys. 

If you would have asked me a few years ago if I would see myself writing recipes (and filming videos) on making dog treats I would have laughed. 

But, working with @shepherdsongfarm, trying to figure out creative, economical methods for butchery and whole carcass utilization for lamb and goat has pushed my creativity into new places. Grateful for that. 💫

If you get down on kidneys, I have a good version for humans on my site too. A good piece of charcuterie to know. 

Hand model @pgerasimo 

#grassfed #goat #eatmoregoat #kidneys #offal #dogtreats #rescuepitbull #editorialassistant
7pm ET tonight on @the_outdoor_channel I take @dan 7pm ET tonight on @the_outdoor_channel I take @danielvitalis hunting for mushrooms and pigeons in WI, then I cook dinner on the farm for @wild.fed, his outdoors series that shows that wild food is much more than just meat. 

If you don’t have the outdoor channel, you could use the free trial of @frndlytv that will let you watch it live. 

Finished dishes I did were pigeon brochettes with rams bacon, sunflower roulades and wild cherry sauce and pigeon, sweet corn and wild mushroom stew. 

#mushroomhunting #wildfed #foragerchef #outdoorchannel #pigeon #foraging
After watching an old episode of Munchies (see You After watching an old episode of Munchies (see YouTube/Vice) I scribbled down a prep for yellow foot chanterelles a Swedish food truck was making. They took flatbread (tonnebrod, but I use lefse, because 🇳🇴💪) piled high with hot yellowfeet and fresh kraut, mayo, Västerbotten cheese (fontina or Hushållsost are ok subs). 

It’s one of the best ways I’ve had yellowfeet, like a funky, cheese, Nordic burrito. Just killer. 

I even forgot my lefse and served some to family in a couple BS flour tortillas Grandma had (heresy, IK) —still didn’t suck. 

Props to @ingebretsens in Mpls for making their own lefse since my Norwegian Grandma wasn’t  around. I channeled her though. 

#midwestwinter #lefse #lefseforlife #youbetcha #oleandlenawouldbeproud #yellowfootchanterelles #wildmushrooms
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