Spring to life with us and enjoy all of bounty of spring! AQUA by El Gaucho Chef Wes Hood created this bright and healthy recipe and is excited to share it with you to try at home. This dish will be featured on our menus through June and is a great excuse to stock up on the season’s best flavors. It’s a perfect accompaniment to your favorite protein and adds a wonderful pop of color to the table.
- 3 oz fiddlehead ferns
- 4 oz sugar snap peas
- 4 oz snow peas
- 4 oz bunched asparagus
- 1 oz red pearl onions, unpeeled
- 1 oz morel mushrooms
- 1 tsp peeled garlic
- 1 oz salted butter sliced
- 2 tsp. lemon juice
- 1 pinch El Gaucho Steak Seasoning*
- 1 fl oz Chablis wine
- 1 gal water
- 1 cup kosher salt, for blanching
Prepare a large bowl with an ice bath to cool the product down very quickly. Cut the hard stems off the end of the snow peas, set aside. Pull the hard ends off of the snap peas so the string comes out, set aside. Bias cut the asparagus 1″ long.
Bring a large pot with gallon of water and 1 cup kosher salt to a full rolling boil. Blanch snow peas, snap peas, asparagus and fiddlehead ferns in the salted water separately for one minute, then plunge into the ice bath. Set aside.
Cut the morels in half length-wise. Heat a large sauté pan with no oil until very hot. Add in the morels. The pan should be so hot the mushrooms squeak when they go in the pan. Mushrooms will release their own juices and dry out a bit. You will see brown residue sticking to the bottom of the pan (the fond). Deglaze the first time with 1 fluid oz of water, scraping the bottom of the pan with a wooden spoon.
As soon as the moisture is reabsorbed, add in 1 tablespoon olive oil and a pinch chopped garlic. Be careful not to burn the garlic. Deglaze a second time (scraping up the fond with the wooden spoon) with 1 fl. oz. white wine.
As soon as the moisture is reabsorbed for the second time. Move the morels to a sheet-pan to cool in an even, shallow layer.
Trim the root end off of the red pearl onions. Roast them in an oven at 35o°F for about 10 minutes until just beginning to get tender. Allow to cool for about 5 minutes, or until still hot, but cool enough to handle. Peel the onions… grasp the little onions by the tail and squeeze the onion out of the trimmed opening. If the onions are not fully cooked after peeling… season with a little olive oil, salt and pepper and continue roasting until tender. Allow to cool completely.
In a sauté pan heat butter until just melted. Add a pinch of garlic to the sauté pan with butter and cook for 30 seconds, careful not to brown the garlic. Add the onions and Morels to the sauté pan until heated through, followed by the blanched greens add to the mix to warm before serving. Add lemon and El Gaucho Seasoning to taste.
Serve immediately. Bon appetit!