Alaskan Halibut Medallions, Fiddlehead Ferns, Ramp Coulis

4 ea. Halibut medallions (about 4 oz. for a light course, 7 for a full course)

Olive oil

Soft whole butter

1 # fiddle head ferns, trimmed and washed

2 oz. white wine

2-3 sprigs of tarragon

Little bit of very nice, sweet olive oil

Salt and pepper

Ramp Coulis (See below)

1) Prepare Ramp Coulis first.

2) Lightly season fish with salt and pepper.

3) Place skillet over medium-high heat. Oil skillet well. Place halibut in skillet, giving the skillet a gentle shake.

4) Allow fish to brown. When nicely colored, turn and finish second side.

5) When fish is cooked, remove from pan. Turn down heat a little.

6) Add a tablespoon or so of whole butter and the fiddle heads. Sauté for a minute or two. Add wine and cook to nearly dry with stirring. Stir in tarragon and a shot of olive oil. Adjust seasoning.

7) Place pool of Ramp Coulis on plate. Place halibut portion in pool of sauce. Spoon fiddleheads and liquid atop fish. Sprinkle a fiddlehead or two around the plate.

Ramp Coulis

¼ # Cleaned ramps, leave and bases separated

1 ea. Shallot roughly chopped

1 Tbs. Butter

¼ C. Heavy cream

Tiniest grate of nutmeg

Salt and pepper

1) Finely chop ramp bases. Sweat in butter with shallots until soft.

2) Add cream and nutmeg. Bring to a simmer.

3) Finley chop ramp leaves.

4) Place cream mixture in a blender. Add ramp leaves. Puree well.

5) Strain, adjust seasonings, and keep warm.