INGREDIENTS

INSTRUCTIONS

Clean the morels carefully, washing them under cold water, then laying them
out on paper towels to absorb the excess moisture and air dry. Trim the
asparagus stems at the point where a knife slices through easily. If the
skin seems at all tough or stringy, peel the asparagus stalks with a
vegetable peeler. In a saute pan, heat the olive oil over medium heat.
Season the fish with salt and pepper. Saute the salmon 3 to 4 minutes on
each side and remove when the center bone pulls out easily when tugged.
Place on a serving platter and keep warm. Add the morels to the same pan
and saute 3 to 4 minutes. Add the shallots and cook 3 minutes more. Add the
fish stock and allow the morels to braise for 2 to 3 minutes. Add the
asparagus and white wine and continue to cook another 3 minutes. Add the
thyme and butter. Remove promptly from the heat and allow the butter (which
adds a creamy texture to the dish) to melt smoothly. Spoon over the fish
and serve promptly. This recipe yields 4 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C19 broadcast 04-21-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-21-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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