Perch with Ramps, Peas, Tongue, and Yellowfoot Chanterelle Sauce
1recipe dried yellowfoot chanterelle saucefollows
8yellow perch filetsscaled
1/2cupsshelled english peasfrozen peas work fine too
1/2cupramp leavessliced into 1/2 inch squares
1/4cupsliced ramp bulbs and their red stems
3tbspunsalted butterplus a bit more for cooking
2ozbraised tongue or hamdiced
A 50/50 mix of fine and course cornmeal for dredging the perch
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.