Recipe: Whitefish Fillets with Morels and Asparagus

Whitefish Fillets with Morels and Asparagus
Source: Chef Michael Lomonaco
Yield: 4 Servings

1/2 pound fresh morels or the other wild mushrooms or 1 to 2 ounces dried morels or other wild mushrooms, washed and soaked in hot water 30 minutes
1 pound young, thin asparagus
4 tablespoons canola oil
3 tablespoons finely chopped shallots
1/2 cup fish stock
1/4 cup dry white wine
4 (6-ounce) fillets of white fish, skin on salt and freshly ground black pepper to taste
3 tablespoons chopped fresh thyme
3 tablespoons unsalted butter

Clean the morels carefully, washing them under cold water, then laying them out on paper towels to absorb the excess moisture and air dry. Trim the asparagus stems at the point where a knife slices through easily. If the skin seems at all tough or stringy, peel the stalks with a vegetable peeler. In a saut pan, heat 2 tablespoons canola oil over medium heat. Add the morels and saut 3 to 4 minutes. Add the shallots and cook 3 minutes more. Add the fish stock and allow the morels to braise 2 to 3 minutes. Add the asparagus and the white wine and continue to cook another 3 minutes. Remove from the heat and place on a warm platter and set aside. Season the fish with salt and pepper . Heat the remaining canola oil in a second heavy skillet. Saut the fillets 2 1/2 to 3 minutes on each side, and remove to the platter holding the asparagus. Return the morels to the saut pan to heat to the boiling point. Add the thyme and butter. Remove promptly from the heat and allow the butter ( which adds a creamy texture to the dish) to melt. Spoon over the fish and serve promptly.