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Cod in a Morel and Asparagus Cream Sauce

Serves 4.

4 Tb Butter

½ lb fresh morel mushrooms, stems trimmed

½ bunch asparagus

4 skinless cod fillets

zest and juice of one lemon

1 cup pearl onions, peeled and halved

½ cup chicken stock

½ cup heavy cream

2 eggs, hard boiled, then grated or finely chopped

2 Tb chopped chives

Salt and Pepper to taste

  1. To clean the morels, dunk them in a bowl of cold water, drain and repeat until the water runs clear. Strain and pat dry with a towel.
  2. Prepare the asparagus by breaking off the tough bottom ends. Cut stalks on an angle into 1 to 2 inch pieces.
  3. Season the cod fillets on both sides with lemon zest, salt and pepper. Set aside
  4. Melt butter in a 3 quart saucepan over medium heat. Add pearl onions and cook, stirring for 2 minutes until softened but not brown.
  5. Add mushrooms, asparagus, salt and pepper and continue to cook stirring until any liquid has evaporated, about three minutes.
  6. Add chicken stock and cream and simmer until liquid is reduced by half.
  7. Add the cod, cover and reduce heat to medium-low.
  8. Cook for eight minutes or until the fish can be easily pierced with a toothpick. Pour the lemon juice over the cod.
  9. Divide the fish, vegetables and sauce among four dinner plates.
  10. Sprinkle each serving with egg, and chives.

Hope You Enjoy! Look out next Friday for a new recipe!


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