Aerie Restaurant & Lounge
Grand Traverse Resort & Spa – Traverse City, Michigan
INGREDIENTS:
• 2 Filets fresh Whitefish
• 1 Bunch fresh Asparagus (trimmed and peeled ends)
• 1-2 Oz. Olive Oil
• 2 Oz. Butter
• 12 to 20 Ramps
• 8 Oz. fresh foraged Mushrooms (chanterelle, morel, lobster, brick tops, chicken (or hen) of the woods, black trumpet, bear tooth)
• 2 Oz. Butter
• 2 Oz. Dry White Wine
• 1 Fresh Lemon (Juice and Zest)
COOKING DIRECTIONS:
Warm an iron pan on a medium-high flame. (If you don’t have a cast-iron pan, steel will work). When the pan gets warm, add oil.
Lightly season flesh side of whitefish with salt and pepper. Place flesh side down in the pan and wait 3-5 minutes, until the fish starts to brown and release from the pan. Remove it and place on a sprayed baking sheet, skin side down. Finish in a 350-degree oven for 10 minutes.
After the fish comes out of the pan, reduce heat to medium-low and melt 2 oz. of butter. Add trimmed asparagus and lightly sauté. Remove from pan and set aside.
Add in second 2 oz. of butter, chopped mushrooms, and the white part of the cut ramps. Let them sauté until they start to brown. Then toss green end of ramps, salt, pepper, and the asparagus. Finish with white wine and cover with a lid to steam for 2-3 minutes.
TO SERVE:
Pull fish from oven. Place asparagus on a plate, then the fish, and then top with mushrooms and ramps. Squeeze lemon over top and top with zest.
