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1
Place the potatoes in a large saucepan and cover with water by 1 inch.
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2
Add 1/2 teaspoon of salt and bring to a boil.
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3
Reduce the heat to medium-low and simmer until fork tender, about 10 minutes.
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4
Drain in a colander.
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5
Return the potatoes to the saucepan.
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6
Add 4 ounces (1 stick) of the butter, the cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
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7
With the heat on medium-low, mash and stir the mixture until well blended, about 4 to 5 minutes.
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8
Adjust seasoning, to taste, and cover to keep warm.
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9
Bring a medium pot of salted water to a boil.
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10
Add the fiddlehead ferns and blanch until just tender, about 1 1/2 minutes.
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11
Remove with a slotted spoon and shock in an ice bath.
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12
Drain on paper towels.
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13
Add the ramps to the boiling water and blanch until just tender, about 2 minutes.
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14
Drain in a colander and shock in an ice bath.
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15
Drain on paper towels and set aside.
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16
Heat the olive oil and 2 tablespoons of the butter in a large saute pan over a medium-high heat.
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17
Add the morels and cook, stirring, for 3 minutes.
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18
Add the shallots and garlic.
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19
Season with the salt and pepper, and cook until the mushroom liquid has been released, about 4 minutes.
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20
Add the stock, and bring to a boil.
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21
Cook, stirring occasionally until the volume is reduced by half, about 3 minutes.
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22
Add the crawfish tails and stir well to mix.
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23
Lower the heat to medium-low, and gradually add 6 ounces (1 1/2 sticks) of butter several pieces at a time, stirring constantly to incorporate.
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24
Add the fiddlehead ferns and toss until they are heated through.
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25
Remove from the heat and cover to keep warm.
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26
Season the salmon on both sides with 1/4 teaspoon of salt and 1/4 teaspoon of pepper per fillet.
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27
In a large skillet or 2 smaller skillets, melt 2 tablespoons of butter over medium-high heat.
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28
Add the salmon and sear for 2 to 3 minutes per side for medium-rare.
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29
Remove from the heat.
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30
Melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat.
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31
Add the pancetta and cook until golden brown and some of the fat is rendered.
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32
Add the shallots and saute for 1 minute.
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33
Add the ramps, and salt and pepper to taste, and cook, stirring, until tender yet still firm, 3 to 4 minutes.
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34
Divide the morel ragout among 6 dinner plates.
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35
Place a dollop of mashed potatoes in the middle of the plate and top with a salmon fillet.
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36
Spoon the ramps on top of the fish and serve immediately.
