Whitefish Fillets With Morels and Asparagus
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 sauté pan, heat 2 tablespoons canola oil over medium heat. Add the morels and sauté 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. Sauté the fillets 2 1/2 to 3 minutes on each side, and remove to the platter holding the asparagus.
Return the morels to the sauté 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.