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Spring Forager's Gratin.

douglas_bd

Asparagus, Morels, Fiddleheads, Ramps, Green Garlic, Madeira Cream Sauce. Panko-Parm Crust. 63c Egg.

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Comments

fisher23

Oh my, that makes my mouth water. How did you make the panko-parm crust?

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Damn that looks good....just needs a nice Washington State Chardonnay from Columbia Valley

douglas_bd

Sorry for the late response....was traveling when I first saw it, and didn't want to type on my phone, and then I forgot. Until now anyway.

I prepped this at home and then finished at a friends house. Didn't really measure anything, just eyeballed it, as exactness didn't seem too important for the dish. For the crust, I just mixed panko crumbs with shredded parm and swiss. Added some thyme leaves and course ground pepper and shook everything together.

Asparagus and fiddleheads were blanched and shocked. Morels were sauteed with the ramp bulbs and green garlic. Added cream and madeira and cooked together for a few minutes, then removed the morels and aromatics and reduced the sauce until very thick. Asparagus, Fiddleheads, Morels, Ramps and GG were layered in each dish, then topped with a couple spoonfuls of the reduced sauce.Cooked about 5 minutes, then added the crust and cooked another 5. Then finished with the searzall. One of the cheeses was popping like popcorn under the torch. Topped with an egg and some ramp greens. Worked pretty well. Original recipe from NYT with some modifications.

fisher23

Thank you.