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
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
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.
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.