Trout with Morels and Wild Asparagus
Ingredients
- 15-20 small fresh morels, cleaned and trimmed
- 8 tbsp. butter
- 5 shallots, peeled and minced
- 1⁄2 cup chicken stock
- 3⁄4 cup dry white wine
- 1 1⁄3 cups heavy cream
- Salt and freshly ground black pepper
- 1⁄2 lb. wild or pencil asparagus
- 4 tbsp. vegetable oil
- 6 tbsp. flour
- 6 tbsp. yellow cornmeal
- 8 (6-oz.) brook trout filets
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