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. This recipe yields 4 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C19 broadcast 04-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 04-21-1998 Recipe by: Michael Lomonaco
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|Serving Size: 1 Serving (378g)|
|Recipe Makes: 4|
|Calories from Fat: 520 (78%)|
|Amt Per Serving||% DV|
|Total Fat 57.8g||77 %|
|Saturated Fat 33.8g||169 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 195.9mg||60 %|
|Sodium 135.9mg||5 %|
|Potassium 932.5mg||25 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 7.7g|
|Protein 27.5g||39 %|
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Calories per serving: 664
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