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25 gr. dried morels soaked in 100 ml. Water or
100 gr. Fresh morels
800 grams of asparagus
400 gr. snow peas
400 gr. young carrots
50 grams of butter
50 gr. flour
200 ml. cream
0.1 l white wine
400 g. skinless Silgen catfish fillet, cut into pieces
Boil the asparagus in 500 ml lightly salted water for 5 minutes, remove from the broth and allow to cool, cut into 3 cm pieces.
In the salted water, cook the snow peas for 3 minutes and then the carrots for 5 minutes. Keep all the vegetables warm at around 80 degrees. Measure out 250 ml of the vegetable stock. Add the morel stock, the cream, and the white wine, add the butter-flour mixture, and bring to the boil, add the catfish pieces, and let stand for about 3 minutes.
Season with salt and pepper, add the remaining vegetables and carefully heat everything up again.
Duration: Approx. 30 min
