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Scorpion Fish with English Pea Sauce and Fresh Morel Mushrooms: Scorfano in Padella con Salsa di Piselli Freschi e Funghi Spugnole Recipe

Scorpion Fish with English Pea Sauce and Fresh Morel Mushrooms: Scorfano in Padella con Salsa di Piselli Freschi e Funghi Spugnole Recipe

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Scorpion Fish with English Pea Sauce and Fresh Morel Mushrooms: Scorfano in Padella con Salsa di Piselli Freschi e Funghi Spugnole

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Ingredients:

Serving

3 lb scorpion fish, filleted and bones reserved for stock
6 shallots, peeled and julienned, divided
1 bay leaf
1 cup chardonnay, divided
sea salt
3 cloves garlic, divided
5 tbsp extra-virgin olive oil, divided
4 tbsp (1/2 stick) butter
2 cloves garlic, minced
1/2 lb shelled fresh english peas
black pepper
1 lb fresh morel mushrooms , washed thoroughly
4 sprigs fresh thyme, divided

Directions:

For the fish stock:
Place the scorpion fish bones, 2 tablespoons of shallots, 1 bay leaf, 1/4 cup of the wine, a pinch of sea salt and 1 clove garlic in a 1-quart saucepan. Add enough cold water to cover and cook over high heat until it reaches a low rolling boil. Reduce the heat and simmer for 45 minutes. Strain and reserve for later use.
For the Pea Sauce:
In a large skillet, heat 1 tablespoon of oil with 4 tablespoons of butter over medium heat. Add 2 tablespoons of shallots and 1 clove of minced garlic and saute until translucent. Add the peas, 1/4 cup of wine, and 1/4 cup of fish stock and bring to a boil over high heat. Reduce the heat to medium and continue cooking for 10 to 15 minutes, or until peas are tender and bright green. Remove from the heat and transfer to a blender. Puree until smooth. Season with salt and pepper, to taste, and add 1 more tablespoon of olive oil. Set aside.
For the Fish and the Morels:
Heat 2 large saute pans over medium-high heat. To 1 pan, add 2 tablespoons of oil, and then add the remaining shallots and 1 clove of minced garlic, and saute for 1 minute. Add the fresh morels and cook until mushrooms are tender. Season with salt and pepper, to taste.
Meanwhile, heat the remaining 1 tablespoon oil in the other saute pan over medium-high heat. Season the fish with salt and pepper and place fish in pan, skin side down. Add 2 sprigs of thyme and the remaining 2 cloves whole garlic. Reduce the heat to medium, and turn the fish over after 3 minutes of cooking or when the skin has become slightly golden in color. Continue cooking on the other side for 3 to 4 minutes. Add the remaining wine and 1/4 cup of fish stock and cook just until the fish is cooked through. Remove from the heat.
To serve, ladle a small circle of the pea puree onto the center of the plate. On top, place the morels and the fish, skin side up. Garnish with the remaining sprigs fresh thyme and 1 of the roasted garlic cloves from the pan the fish was cooked in.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	411.98 Kcal (1725 kJ)
Calories from fat	333.61 Kcal
		% Daily Value*
Total Fat	37.07g	57%
Cholesterol	80.98mg	27%
Sodium	51.12mg	2%
Potassium	409.3mg	9%
Total Carbs	15.39g	5%
Sugars	5.87g	23%
Dietary Fiber	3.7g	15%
Protein	4.13g	8%
Vitamin C	6.8mg	11%
Vitamin A	0.6mg	20%
Iron	5.3mg	30%
Calcium	54.2mg	5%

Amount Per 100 g
Calories	233.68 Kcal (978 kJ)
Calories from fat	189.23 Kcal
		% Daily Value*
Total Fat	21.03g	57%
Cholesterol	45.93mg	27%
Sodium	28.99mg	2%
Potassium	232.16mg	9%
Total Carbs	8.73g	5%
Sugars	3.33g	23%
Dietary Fiber	2.1g	15%
Protein	2.34g	8%
Vitamin C	3.9mg	11%
Vitamin A	0.3mg	20%
Iron	3mg	30%
Calcium	30.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.