Cream-Poached Halibut Cheeks with Spring Vegetable Medley
Spring fever. Months of waiting and then suddenly... ramps, baby garlic, asparagus, fiddleheads, fava beans, spring peas! Beautiful vegetables burst onto the scene. It's all you can do to refrain from throwing them all together in one dish. So why hold back? This preparation uses a little bit of everything showing up at the farmers market, slicing the vegetables all very thinly and then reserving some and cooking the rest for varied texture and flavor. Light, indulgent, crunchy, and celebratory, this recipe for cream-poached halibut cheeks with spring vegetable medley may not be healthy, but it makes for a nice starter. Check out more Healthy and Hearty Halibut Recipes.
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Pan-Roasted Salmon with Morel Mushrooms, Fiddlehead Ferns, and English Peas
This salmon recipe incorporates the bounty of spring with fresh fiddlehead ferns and English peas. The fish is dressed with a creamy sauce that's richness is offset by the fruity tang of Meyer lemon. This is a great recipe to try if you're looking to make something a little special in the middle of the week without too much effort.
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Fish en Papillote with Mushroom Duxelles and Tomato Concassé
Steaming fish in sealed parchment paper is a classic preparation. But this old-school dish always looks impressive when brought to the table, the parchment is torn open, and beneath the steam, the main attraction makes its entrance. It’s actually a really quick, easy, and even healthy preparation. Click here to see 'Shrooms: They're What's for Dinner Tonight.
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Leg of Lamb, Gascon Style
This leg of lamb is cooked "en Gasconnade," or in the Gascon style, which in this case means a lot of garlic and oil-packed anchovies. The originality of the Gasconnade leg of lamb resides in the fact that the salt is provided by cured anchovies, and the morels in the sauce announce the change of season and celebrate spring. Click here to see Best Spring Lamb Recipes.
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