I splurged on morels at the farmer’s market Saturday. Originally I was thinking adapting something like this recipe and using them. But then John and I decided to go low carb until we shed a few pounds, so pea puree seemed a little starchy. What I ended up doing instead was very simple but really good. Pictured with spinach with pickled ramps (recipe to follow).
3 branzino filets, about 4 oz each
morels (I had like 12-15), large ones cut into pieces
2 tbsp butter
1 tbsp olive oil
salt and pepper
1 tsp minced tarragon
splash or two chicken broth
Soak morels in salt water for 15 minutes. Dry and store in fridge with damp paper towel over them.
Blot morels dry. Season fish with salt in pepper.
Heat 1 tbsp butter in one pan. Heat remaining butter and oil in the other.
In butter-only pan, sautee morels for 5-7 minutes. Add a splash or two of chicken broth and a splash of cream (1-2 tbsp) to create a loose sauce. Keep warm. While morels are cooking, sear fish, 4-5 minutes per side.
Garnish fish with tarragon. Pour morel sauce over fish.