- 4 tablespoons olive oil
- 2 shallots, diced
- 2 cloves garlic, minced
- Salt (anything without iodine)
- Pepper (green, white or black)
- 1/2 cup butter
- 20 sprigs asparagus
- 8 morel or crimini mushrooms
- 3 lemons (2 for deglazing and 1 for plating)
- 1 bunch chives
Scale crappie, then filet and remove rib bones. Leaving skin on helps keep the delicate flesh in one piece.
Heat olive oil, saute shallots and garlic, before adding fish flesh-side down. Briefly let the fish cook, approximately 2 minutes, before flipping and finishing fish skin-side down. Salt and pepper. Remove fish.
In same pan, start to melt butter, at same time cooking the asparagus. When asparagus starts to shine and pick up a bright green color, turn up heat and throw in morel mushrooms. Saute quickly and deglaze with 2 of the squeezed lemons.
Plating Instructions: 3 crappie fillets per plate, topped with asparagus and then mushrooms. Garnish with chives and lemon slice.