INGREDIENTS
For the Halibut:
4 pc. Halibut fillet
1 tbsp. Olive oil
½ cup Fish stock
1 splash of white wine
¼ stick Butter
Salt and Pepper
For the Asparagus:
1 lbs. Fresh white asparagus
16 cups Water
2 tbsp. Salt
4 tbsp. Fresh lemon juice
3 tbsp. Butter
To peel the asparagus trim about 1/2” from the ends of the white asparagus.
Lay spears on a work surface, then peel thin skin from each with a sharp swivel-blade vegetable peeler, starting 1 1/2” from the top and running the length of the spear. (Spears are brittle and can snap when peeled in midair.)
(Save the peelings. They make a wonderful asparagus soup!)
For the Morels:
2 cups Morels
1 tsp. Butter
1 tsp. Italian parsley leaves (washed and finely cut)
1 tsp. Chives (finely cut)
1 tsp. Shallots (peeled and finely diced)
Salt and Pepper
To clean the morel mushrooms, place mushrooms in a bowl.
Cover with water and add a dash of salt.
Soak for 10 to 15 minutes, then drain, rinse, and repeat two more times.
Pat mushrooms dry and trim ends of stems.
DIRECTIONS:
1.Bring water, salt, lemon juice, and butter to a simmer in a large pot over medium heat.
2. Add peeled asparagus into the simmering water, then slight boil until the asparagus is tender.
3. This should take about 8-30 minutes, depending on thickness of asparagus.
4. You can test piercing the asparagus with the tip of a knife for tenderness.
5. Remove asparagus from simmering water with kitchen tongs and place into a 12 inch pan with ½ stick of butter.
6. Sauté so the asparagus liquid binds with the butter. This will slightly coat the asparagus.
7. Heat olive oil in a 12 inch pan to high heat.
8. Season the halibut fillets with salt and pepper and place into the hot pan.
9. Sear halibut on both sides for 3 minutes until golden brown and set aside on a plate.
10. In the same pan melt butter and add the morel mushrooms to it.
11. Sauté the morel mushrooms for 2 minutes on high heat.
12. Add butter, shallots and herbs and sauté for 1 minute.
13. Season with salt and pepper.
14. Place asparagus on a plate and arrange the halibut and morel mushrooms on top.
15. Put the pan from the mushrooms back on high heat and deglaze with white wine.
16. Once the white wine is reduced add the fish stock and bring to boil.
17. Add the butter and whisk until the butter binds with the fish stock.
18.Pour the sauce over the halibut and serve.
