Trout with Morels and Wild Asparagus

Trout with Morels and Wild Asparagus

See the RecipeRussell Kaye

If wild asparagus is unavailable, substitute pencil asparagus.

Trout with Morels and Wild Asparagus
If wild asparagus is unavailable, substitute pencil asparagus.
Yield: serves 4

Ingredients

  • 15-20 small fresh morels, cleaned and trimmed
  • 8 tbsp. butter
  • 5 shallots, peeled and minced
  • 12 cup chicken stock
  • 34 cup dry white wine
  • 1 13 cups heavy cream
  • Salt and freshly ground black pepper
  • 12 lb. wild or pencil asparagus
  • 4 tbsp. vegetable oil
  • 6 tbsp. flour
  • 6 tbsp. yellow cornmeal
  • 8 (6-oz.) brook trout filets

Instructions

  1. Coarsely chop 6 morels. Melt 1 tbsp. butter in a saucepan over medium heat, add chopped morels and shallots, and cook for 3 minutes. Add stock and wine and increase heat to high. Reduce until almost dry, 10 minutes. Stir in cream; cook until thick, 8–10 minutes, then strain sauce and return to pan. Season with salt and pepper and keep warm.
  2. Cut asparagus in 3" lengths. Heat 2 tbsp. butter in a skillet over medium-high heat. Add asparagus, season with salt and pepper, and cook, stirring, for 2 minutes, then remove and set aside. Add 1 tbsp. butter, 1 tbsp. water, and remaining morels to skillet. Cook until morels soften, about 5 minutes, then add to sauce.
  3. Heat 2 tbsp. oil and 2 tbsp. butter in same skillet over medium-high heat. Combine flour, cornmeal, and a pinch of salt in a large bowl. Dredge 4 trout filets in flour mixture, then fry until golden, about 3 minutes per side. Transfer to a platter. Wipe out skillet, add remaining butter and oil, and repeat process with remaining trout. Spoon asparagus and sauce over trout and serve.