A beautiful blend of asparagus, fresh peas, this recipe is perfect for autumn. This recipe requires cooking Beetnik’s Wild Caught Sablefish (or any quality white fish) in a nage, a poaching liquid that includes vegetables and herbs. The poaching liquid will reduce during the cooking process and will leave you with a fragrant sauce!
4 Beetnik Sablefish filets
2 Tbsp butter
8 oz fresh morel mushrooms, trimmed
1/2 bunch asparagus
Zest and juice of 1/2 lemon
1 cup pearl onions, peeled and halved
2 Tbsp Noilly Prat (dry vermouth)
4 oz chicken stock or low-sodium chicken broth
4 oz heavy cream
Salt and ground white pepper to taste
Clean the morels by immersing them in a bowl of cold water, drain, and repeat until the water runs clear. Strain, and pat dry with a towel.
Prepare the asparagus by breaking off and discarding any tough, white bottoms. Cut stalks, on an angle, into 1- to 2-inch pieces.
Season the Sablefish fillets on both sides with the lemon zest, salt and pepper. Set aside.
Melt butter in a 3-quart saucepan over medium heat. Add pearl onions and cook, stirring, for 2 minutes until softened but not browned. Add mushrooms, asparagus, and salt and pepper, and continue to cook, stirring, until any liquid has evaporated, about another 3 minutes. Add vermouth and simmer until almost dry. Add chicken stock and cream, and simmer until the liquid is reduced by half. Add the lemon juice and zest, and stir. Adjust the seasoning and set aside
Season the Sablefish with salt and white pepper. In a sauté pan, heat a tablespoon of grape seed oil and sauté the Sablefish skin side down over medium high heat for 4-5 minutes. Turn and finish cooking for about 2 minutes until the fish is translucent and flakes. Remove the fish and let it rest for a minute (so the juices retract).
Divide the sauce and vegetables into 4 serving plates (or shallow rimmed bowls) and top with a filet of Sablefish.
Bon appétit, ya’ll!