Ingredients
- 8 oz. 8 oz. fresh morel mushrooms* endend
- 6 oz. 6 oz. butter, divided endend
- 2 2 medium shallots, minced endend
- 1 1 lemon, halved (for juicing) endend
- 12 12 asparagus spears, trimmed, blanched, cut in 2-inch pieces endend
- Kosher salt and Fresh ground pepper, to taste endend
- 3 Tablespoons 3 Tablespoons olive oil endend
- 4 4 (4 to 6 oz. each) Alaska Halibut fillets endend
- 2 2 to 3 Tablespoons chopped chives endend
- *Substitute chanterelle, oyster, shitake, or Belton mushrooms for morels. endend
Servings:
Units:
Instructions
- Rinse the morels thoroughly in cold water. Quarter the morels, lengthwise. Place in a non-reactive saucepan with 4 ounces butter, shallots
- and a squeeze of lemon. Cover pan and cook slowly over medium-low heat while cooking halibut. Adjust seasonings, to taste, if needed.
- In a separate large pan, melt 2 oz. butter over medium heat until it begins to brown, about 3 minutes. Stir in asparagus and cook 3
- minutes. Remove from heat; transfer asparagus to a bowl. Season with salt and pepper; keep warm. Wipe pan clean.
- Pat halibut dry with paper towels; discard towels. Season with salt and pepper. Warm the pan over medium-high heat; add olive oil. When oil
- is hot, carefully add halibut. Cook until fish is browned and opaque throughout.
- To serve, divide mushrooms among four warmed bowls. Top with halibut, spoon mushroom sauce over. Add asparagus around; sprinkle with chives.
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