Ingredients
Instructions
- If using dried morels, rehydrate them in warm water for at least 30 minutes, then rinse well to remove any sand. For fresh morels, clean them carefully, cut the earthy stems, rinse quickly if necessary and dry well. Cut larger ones in half.
- Wash the asparagus and trim the tough ends. Cut them into 3-4 cm pieces, keeping the tips intact.
- Score the skin of the sea bass fillets in a crisscross pattern to prevent shrinkage during cooking and to make the skin crispier. Season both sides with salt and pepper.
- In a sauté pan, heat 1 tablespoon of olive oil and cook the asparagus pieces for 3-5 minutes until tender but still slightly crisp. Remove and set aside.
- In the same pan, add the morels and sauté over medium heat for 5-7 minutes until they release their moisture and begin to brown slightly.
- Add the minced shallot and cook for 2 minutes with the morels without browning.
- Deglaze with the red wine. Let it reduce almost completely while scraping the bottom of the pan to incorporate the flavorful bits.
- Add the stock and simmer over low heat, reducing to a coating consistency.
- Meanwhile, heat 1 tablespoon of olive oil in a non-stick pan over medium-high heat.
- Place the sea bass fillets skin-side down. Press lightly with a spatula for the first few seconds to keep the skin flat for even crisping.
- Cook for 3-5 minutes (depending on thickness) until the skin is golden brown and crispy.
- Gently turn the fillets and continue cooking for 1-2 minutes on the flesh side, just until cooked through but still moist inside. Avoid overcooking.
- Remove the sauce from heat and whisk in the cold butter in small pieces to create a silky emulsion. Add the cooked asparagus and chopped herbs. Taste and adjust seasoning if necessary.
- To serve, place a generous portion of the morel-asparagus mixture with sauce on each plate. Carefully place a sea bass fillet on top, crispy skin facing up.
Source : https://www.instagram.com/chefsimonezanoni/
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