Make this dish in the Spring, when morels, asparagus and new baby carrots are in season. As with so many other ingredients, the season for morels, asparagus and new baby carrots are short and intense. Of course, the ragout should be served with new potatoes.
Ragout of Morel Mushrooms and Asparagus with Red Fish
6 main course servings
2 tbsp. butter
1 large leek, trimmed, split and washed thoroughly to remove grit, and sliced
4 small new carrots, trimmed and whole if very small, or cut in half
1 small sliced onion
3 oz. morel mushrooms, cleaned and halved if they are large
2 tbsp. vegetable stock
1 cup heavy cream
6 large white asparagus, peeled or 8 small green, trimmed, blanched for 6-8 minutes for white and 2-4 minutes for green
Redfish (ocean perch):
6 redfish fillets with skin, scales removed
2-3 tbsp. rapeseed oil
½ tsk. coarse sea salt
2 tbsp. finely chopped chives
To make the ragout, melt butter in a medium saucepan over medium heat and sauté leek, carrot and onion until soft, about 2 minutes. Add morels and sauté for 1 minute. Add stock and cream and bring to a boil. Set aside and keep warm. Just before serving, add asparagus and heat for 2 minutes.
To sauté redfish, warm oil in a medium skillet over medium heat and place fish, skin side down. Place a little plate over fish in order to keep it flat. The fish should not be sautéed on the other side.
To serve, divide ragout among 6 warmed plates. Place a fillet, skin side up, on top of the ragout. Sprinkle with salt and chives.