Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Fresh morels - washed, and Soaked in cold water for 30 minutes

  2. 3/4 lb 340g / 11oz Young, thin asparagus tips and stems - trimmed

  3. 4 Salmon steaks - (4 to 8 oz ea) - skin on, bone in

  4. 2 tablespoons 30ml Olive oil

  5. 3 Shallots - finely chopped

  6. 1/2 cup 118ml Fish stock

  7. 1/2 cup 118ml Dry white wine Salt - to taste Freshly-ground black pepper - to taste

  8. 3 tablespoons 45ml Chopped fresh thyme

  9. 3 tablespoons 45ml Unsalted butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 asparagus stalks with a vegetable peeler. In a saute pan, heat the olive oil over medium heat. Season the fish with salt and pepper. Saute the salmon 3 to 4 minutes on each side and remove when the center bone pulls out easily when tugged. Place on a serving platter and keep warm. Add the morels to the same pan and saute 3 to 4 minutes. Add the shallots and cook 3 minutes more. Add the fish stock and allow the morels to braise for 2 to 3 minutes. Add the asparagus and white wine and continue to cook another 3 minutes. Add the thyme and butter. Remove promptly from the heat and allow the butter (which adds a creamy texture to the dish) to melt smoothly. Spoon over the fish and serve promptly. This recipe yields 4 servings.


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