Panseared Sablefish in a fresh Morel, Saffron, Cream Sauce with Crispy Nugget Potatoes and steamed Asparagus drizzled with Truffle Oil

Ingredients:

• 4- 6 ounce sablefish filets
• 100 g fresh/ dry morel mushrooms
• 2 tbsp. Butter
• 1 pinch saffron stems
• sea salt
• fresh cracked pepper
• 500 ml whipping cream
• 100 ml white wine
• 1 onion sliced finely
• 1 # nugget potatoes
• 1 bunch asparagus
• 1 teaspoon truffle oil
• extra virgin olive oil
• 2 tbsp. Flat leaf parsley, chopped
• 2 cloves garlic, minced
• 2 tbsp. Mint, chopped
• 1 lemon, juiced

Directions:

1. Place the sablefish in a bowl; season, add 2 tbsp. Extra virgin olive oil, lemon juice, garlic, and parsley, toss gently. Refrigerate for 1 hour.
2. Meanwhile heat a skillet, add 2 tbsp. extra virgin olive oil, and 1 tbsp. Butter, heat. Add nugget potatoes, season, and saute until crispy and fork tender. Incorporate fresh mint just before serving.
3. Prepare the sauce. In a sauce pan add 2 tbsp. Olive oil, heat. Add onions, season, and saute until golden. Add morels, season, and saute for 2 minutes. Add white wine and saffron, let reduce until most of the liquid is gone. Add the cream, season, and let reduce on a light roll for 15 minutes. Just before serving time whisk in 1 tbsp. Butter to sauce.
4. Preheat oven to 375’f. Heat a skillet add 2-3 tbsp olive oil, and sear fish for 1-2 minutes on each side. Place fish on baking sheet, or keep in skillet if oven compatible. Bake in oven for approx. 10- 12 minutes or until fish flakes.
5. Meanwhile place asparagus in a pan, season, add 1-2 tbsp. Olive oil, and enough cold water just to cover the base of the pan. Cover and turn on high to steam. Should only take about 7- 10 minutes until al dente. Drizzle with truffle oil when ready to serve
6. Assemble onto 4 plates.