Chef Michael Mina

Michael Lomonaco - New York City
Adapted by StarChefs

Yield: Serves 4

  • 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 (recipe here)
  • 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 sautÚ pan, heat 2 tablespoons canola oil over medium heat. Add the morels and sautÚ 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. SautÚ the fillets 2 1/2 to 3 minutes on each side, and remove to the platter holding the asparagus.

Return the morels to the sautÚ 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.

Wine Notes:

The earthiness of the morels and the grassiness of the asparagus, combined with the mild sweet taste of the whitefish, calls for a wine that is ripe and medium to full-bodied.

Ponzi Pinot Gris, Oregon. This white Alsatian-style wine has a mineral-like character and deep ripe flavor.

St. Joseph Blanc, G. Chave, France. Made from the Marsanne grape, this aromatic white from the Rhone region is full-bodied and low in acidity.