Author: BY DANIEL BOULUD
- • 3 oz. brioche, cut into bite size cubes
- • 4 TBSP butter
- • ½ lb. fresh morel mushrooms, stems trimmed
- • ½ bunch asparagus
- • 4 skinless cod fillets, 6 oz. each (or other white fish)
- • Zest and juice of 1 lemon
- • 1 cup pearl onions, peeled and halved
- • 2 TBSP Noilly Prat or other dry vermouth
- • ½ cup chicken stock or low-sodium chicken broth
- • ½ cup heavy cream
- • 2 eggs, hard-boiled, then grated or finely chopped
- • 2 TBSP chopped chives
- • Salt and ground white pepper to taste
- Line a baking sheet with aluminum foil and arrange brioche cubes in a single layer. Melt 2 T of butter and drizzle over top. Bake in an oven preheated to 350°F until golden brown, about 5 minutes. Sprinkle croutons with salt to taste, cool, and reserve.
- 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.
- 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 cod fillets on both sides with the lemon zest and salt and pepper. Set aside.
- Melt remaining 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 liquid is reduced by half. Add the cod, cover, and reduce the heat to medium-low. Cook for 8 minutes, or until the fish can be easily pierced with a toothpick. Pour lemon juice over the cod.
- Divide the fish, vegetables, and sauce among 4 dinner plates. Sprinkle each serving with egg, croutons, and chives.
Recipe by Yvonne Cornell at https://yvonnecornellphoto.com/2015/05/06/a-forest-swim/