Name: Trout with morel cream and asparagus
Prep time: 20 min
Cook time: 1 h
Yield: 2 servings
Cuisine: Swiss
Ingredients: 2 whole trout, gutted and scaled; 10 dried morels; 8 asparagus tips; 20 cl single cream; 10 cl fish stock; salt, pepper; butter; 1 shallot, finely sliced; 1 lemon; parsley and garlic; 150 g Basmati rice; 25 cl water; 1/2 chicken stock cube; 1/2 onion; parsley; 150 g cooked button mushrooms; butter or olive oil

Method

Rehydrate the morels according to the packet instructions, then leave them to macerate in the single cream for half an hour before starting the sauce.
Season the inside of the trout with salt and pepper, stuff with parsley and chopped garlic, then keep cool. Prepare the asparagus: blanch the tips for six to seven minutes in boiling salted water with lemon, refresh immediately and drain. Do the same with strips of stalk for decoration if you wish.
For the sauce, sauté the shallot in a little butter without letting it colour. Add the fish stock, a little water, the cream and the morels, then reduce until thickened. Off the heat, flavour with the lemon juice and adjust the seasoning.
Heat a mixture of oil and butter in a frying pan and sear the trout for about six or seven minutes on each side, depending on their thickness.
Prepare the pilaf rice: sauté the sliced half onion in a little fat, add the chopped parsley and Basmati rice and stir until the rice becomes translucent. Pour in the water and half chicken stock cube, add the drained button mushrooms, mix, cover and cook in the oven for fifteen to twenty minutes until fully absorbed.
Plate the dish: place the trout, surround with asparagus tips and strips of stalk, then coat with the morel cream. Serve the pilaf rice separately or alongside.