Salmon Steak With Morels And Asparagus

1/2 pound fresh morels, washed, and soaked in cold
water for 30 minutes
3/4 pound young, thin asparagus tips and stems,
trimmed
4 salmon steaks, 4 to 8 ozs each, skin on, bone in
2 tablespoons olive oil
3 shallots, finely chopped
1/2 cup fish stock
1/2 cup dry white wine
salt and pepper to taste
3 tablespoons chopped fresh thyme
3 tablespoons unsalted butter

Clean the morels carefully, washing them under cold water, then laying
them out on paper towels to absorb the excess moisture and air dry. Trim
the asparagus stems at the point where a knife slices through easily. If
the skin seems at all tough or stringy, peel the asparagus stalks with a
vegetable peeler. In a saute pan, heat the olive oil over medium heat.
Season the fish with salt and pepper. Saute the salmon 3 to 4 minutes on
each side and remove when the center bone pulls out easily when tugged.
Place on a serving platter and keep warm. Add the morels to the same pan
and saute 3 to 4 minutes. Add the shallots and cook 3 minutes more. Add
the fish stock and allow the morels to braise for 2 to 3 minutes. Add the
asparagus and white wine and continue to cook another 3 minutes. Add the
thyme and butter. Remove promptly from the heat and allow the butter
(which adds a creamy texture to the dish) to melt smoothly. Spoon over the
fish and serve promptly. Serves 4.

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