Local Ramps from Catskills and Soft Shells from down south. We use the ramps on a lot of different dish's, and besides using them fresh, over the next couple of weeks we will be pickling a lot of them for use later on in the summer when they are not around anymore.
We worked with 20 dozen soft shells that came in to the restaurant today. Same prep as last week, tartare sauce and baby frisee. Also, nice baby vegetables are here, lot's of foie gras prep (today we cleaned, marinated and poached the torcheons. tomorrow we will finish off the gastrique of strawberry) for mothers day on sunday and, Wild Atlantic King Salmon with Leeks and Citrus Bur Blanc. Really wonderful fish, very easy to over cook, and is horid when it is. So, MR on all orders! For the sauce we used some of the fish fumet for extra flavor. Leeks are an idea of Kellers, we probably will change this one up for tomorrow night service.
New Duck dish with confit of Porcini mushrooms and baby bok choy. Sauce is a duck gastrique with blood oranges. Also new Tuna dish tonight. Friday we bought a whole baby tuna from our friends at Gotham and this was one of the specials we ran. Pickled ramps, wild mushrooms, lemon zest, reduced sherry vinegar.
Soft Shells are back in season here in the city. We worked with them all week and will continue to use these lovely creatures over the course of the next month and a half. Tonight served with Tartare Sauce and Frisee. The tartare is made from Lime Aoili, boiled egg yolks/whites, cornichons, capers and parsley. Frisee salad with Red Pepper Relish and Mache. The crab's are cleaned and then fried in tempura batter. I love fried soft shell crabs with tartare sauce.
