Market District Recipes: Halibut & Fiddlehead Fern Ragout
If you're looking for some great recipes to celebrate spring finally arriving in Pittsburgh, check out these two recipes from the Giant Eagle Market District!
Halibut with Ramps and Wild Mushrooms
Serves: 4-6 people
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 2 lb Halibut fillets
- 4 strips Market District™ Bacon, julienned
- ½ lb Wild mushrooms, sliced
- 1 bunch Ramps, cut in half lengthwise if thick; leaves separate from the bottoms
- 2 cups Heavy cream
- 2 tbsp Butter
- ¼ cup Brandy
- Salt and pepper to taste
Directions:
Cook the bacon in a sauté pan over medium high heat until golden brown and crispy. Remove the bacon from the pan but leave the oil. Season the halibut with salt and pepper and add to the pan. Cook until golden brown on each side and it reaches a temperature of 145°. Remove the fish from the pan; set aside and keep warm. Add the butter, mushrooms and the bottom half of the ramps. Cook until golden just tender; add the leaves from the ramps and sauté for 1 minute. Add the brandy and let the alcohol cook off. Add the heavy cream and let reduce until it coats the back of a spoon. Season the sauce to taste with salt and pepper. Serve the sauce over the fish and garnish with the crisp bacon.
Fiddlehead Fern Ragout
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 4 tbsp Butter
- ½ cup Heavy cream
- Salt and freshly ground black pepper
- 2 tbsp Market District™ Olive Oil
- 1 cup Fresh morel mushrooms
- 1 cup Fresh peas, blanched
- 3 tbsp Shallots, minced
- 3/4lb Fiddlehead ferns, blanched
- 1 tsp Garlic, minced
- ½ cup Market District™ Chicken Stock
- ½ lb Ramps, cut into 2 inch pieces; leaves separate (optional)
- Parmesan cheese for garnish
Directions:
Heat the olive oil and 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the morels and ramp bottoms (if using); cook, stirring, for 3 minutes. Add the shallots and garlic. Season the mixture with the salt and pepper, and sauté until golden. Add the stock and cream to the mushrooms and bring to a boil. Cook until slightly thickened. Add the fiddlehead ferns, peas and ramp tops (if using); toss until they are heated through. Remove from the heat and sprinkle with parmesan cheese.