Chef Traci Desjardins Grilled Fish with Ragout of Morels and Asparagus "Jardinaire"
2 pounds morels or other mushrooms may be substituted, though not shitakes
½ stick of butter
2-3 shallots, peeled and diced
¼ cup white wine
¾ cup chicken or vegetable or mushroom stock
4 -6 ounce portions of bass or salmon
1/2 bunch Italian parsley, picked and chopped
3 bunches asparagus, peeled and slice into ½ inch slices on the bias
Salt and Pepper
Clean the morels by soaking them in water and then rinsing to remove the grit, repeat three times. If using other mushrooms, rinse quickly and drain.
Begin sautéing the morels or mushrooms in butter with salt and pepper. Let the water cook out of the mushrooms and then add the diced shallots. Sweat lightly. Add the white wine and reduce to dry. Then add the chicken stock and let the morels and shallots braise gently for about 10 minutes. Set aside.
In a large sauté pan, sear the asparagus on medium to medium high heat for about 2 minutes, place onto a sheet pan to cool in a single layer, cook in small batches until all are cooked.
To assemble, grill or sauté the fish to medium rare- the size of the fillets will dictate how long the fish should cook- total time should be 3-4 minutes per side. In a large sauté pan, heat the mushrooms and then add the asparagus, finish with the Italian parsley at the last minute. Season with salt and pepper to taste and serve under the fish.