Alaska Halibut with Morels and Asparagus Nage
Recipe by Chef Jennifer Jasinski of Panzano Restaurant

Serves 4

Ingredients:
4 ea. 6 oz. portions fresh Alaska Halibut
olive oil to sauté, ½ cup total
2 cups asparagus nage (recipe to follow)
1# morel mushrooms
1 bunch asparagus
3T. basil, chiffonade
2 oz. butter
Salt & pepper to taste
2 tsp. Truffle oil
2 cups Mash potatoes (recipe to follow)

Prepare the asparagus by slicing it on the bias about 1-½ inch long. Then in a pot of boiling water with salt, blanche the asparagus until just cooked, then "shock" in ice water. Set this aside. Clean the morel mushrooms by just barely snipping off the stem end and washing them very gently in a bowl of water. Pull them out of the water and dry on toweling until ready to use.

Asparagus nage
Yields 3 cups

Ingredients:
1/2 cup Sliced shallots
1/4 cup rough chopped garlic

In a warm sauce pot with a little olive oil sauté - no color the vegetables.

1tsp. thyme
1 tsp. white pepper corns
1 ea. bay leaf
1cup White wine

Add all the above mentioned ingredients and deglaze with the wine. Reduce this on medium heat until dry.

1 qt. Chicken stock

Add the stock and cook on medium heat until reduced by half, strain and chill.

1 bunch, Blanched, shocked, chopped asparagus
1 tsp. Chlorophyll, if available
pinch white sugar
Salt & pepper, to taste

In a blender add the chilled sauce reduction, the asparagus and blend until very smooth, taste add seasoning and sugar if necessary. Strain through a fine chinois and set aside. To heat just warm briefly before you plate your dish, do not heat this sauce and let it sit, or it will turn color.

To build the dish:
Season your portioned Alaska Halibut with salt and a touch of freshly ground white pepper. In a hot sauté pan on high heat, with a touch of olive oil add the seasoned halibut and sear it on one side, turn the fish over and turn your heat down to low, the fish should finish cooking slowly while you sauté the garnish, if you like your fish cooked more than medium place it in your oven at 400 degrees.

In a separate sauté pan, add the 2 oz. butter and the morels, season with salt & pepper and let this cook until the morels are soft. It is best to cook this at low to medium heat. When the morels are soft, add the blanched asparagus and basil chiffonade. Sauté this together to warm and add seasoning to taste.

In a serving bowl that you have warmed slightly, add ½ a cup of mashed potatoes, a quarter of the morel-asparagus mixture, then the fish on top and finally just barley warm the asparagus nage and pour around the bowl.

Drizzle with white truffle oil and serve. Repeat this 3 more times and enjoy.

Mashed potatoes
· 4 ea. Large peeled Idaho potatoes
· 3/4 cup cream
· 4 oz. butter
· Salt & white pepper to taste

Chop the potatoes uniformly and place in a pot with cold water and salt. Place this on high heat and when it comes to a boil turn down to a low simmer. When the potatoes are cooked place in a ricer or food mill and "pass the potatoes". Heat the cream and stir into the riced potatoes with the butter. Season with salt & pepper and set aside in a warm place until ready to use.

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