It's good to have friends- especially friends who forage and fish. This past week has seen a few local spring delicacies bestowed upon us to inspire our kitchen creativity. The gifts from the wild were fresh caught salmon and Morel mushrooms. Both were so absolutely pristine and at the peak of their season that we really didn't want to fuss with them too much on the journey from the wild to our pots and finally our plates.
For dinner Wednesday night the salmon was lightly dusted with a spice mix similar to Old Bay, then sauteed until lightly browned on top and the skin crispy underneath. Cooking it until medium-done left it so tender and moist... yum. We served the fillets on a bed of braised Savoy cabbage topped with a scattering of sauteed Morels. The mushrooms were cooked in butter with a little shallot, thyme and a splash of Marsala wine.
We used the leftover Morels for breakfast this morning. Scrambled eggs with sauteed Morels in butter topped with Tails & Trotters pancetta-wrapped local asparagus. Served on toast and sprinkled with chive blossoms from Bonny's garden. All the flavors really shone through individually, yet worked so well together, almost like they had always known each other. The chive blossoms were the surprise star. Beautiful on the plate, but so tasty on the palate with their onion-garlicky savor.
The local Spring bounty has provided us with a great start to a season of good eats. Thanks to the generosity of our friends and the green thumb of my wife. Can't wait to see and taste what crops up next...
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