- 4 Escolar fillets (about 6 ounces each)
- Freshly ground white pepper
- 2 cups medium diced peeled white potatoes
- 3 tablespoons olive oil
- 2 cups fresh baby morel mushrooms, cleaned
- 1/2 bunch pencil asparagus, blanched and cut into 1-inch pieces
- 1 pint red currant tomatoes, stemmed
- 1 tablespoon finely chopped fresh parsley leaves
- 1 cup fresh mild herb leaves, such as basil, tarragon, chervil, chives, and flat leaf parsley
- Drizzle olive oil
- 2 cups BASIC BUTTER SAUCE:
- 2 tablespoons finely minced shallots
- 1/2 cup white wine
- 1/2 pound cold butter, cut into tablespoon size pieces
- Preheat the grill. Season the fillets with 1 tablespoon of the olive oil, salt and white pepper and set aside. Preheat the fryer. Fry the potatoes until golden brown, about 3 minutes. Remove the potatoes and drain on paper towels. Season with salt and set aside. Place the fillets on the grill and cook for 3 to 4 minutes on each side.
- In a large sauté pan, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the mushrooms. Season with salt and pepper. Sauté until tender, about 2 minutes. Add the asparagus and tomatoes. Season with salt and pepper. Continue to sauté for 1 minute. Add the potatoes. Bring to a simmer and remove from the heat. Stir in the parsley. To serve, spoon the mushroom/asparagus mixture in the center of each plate. Lay the fish on top of the vegetable mixture. Spoon some of the butter sauce over the fish. In a small mixing bowl, toss the herbs with the olive oil, salt and pepper. Pile the herbs in the center of each fillet.
- BASIC BUTTER SAUCE: In a medium sauté pan, add shallots and white wine. Bring to a boil. Reduce to a simmer and cook for 2 minutes. Whisk in the butter, 1 tablespoon at a time, until all the butter is incorporated and the sauce coats the back of a spoon. Strain.
- Yield: 1 cup