Trout fillets in asparagus-morel broth.

Preparation

1. Dice 70 g of butter and freeze. Cook the potatoes in their skins in salted water, then peel them. Debone the trout fillets, if necessary, rinse them in cold water and pat them dry. Double 6 pieces of aluminum foil and fold into 25×10 cm rectangles. Melt 20 g of butter and brush the foil thinly with it.
2. Peel the asparagus, cut off the ends. Boil a large pot with plenty of water, salt and 1 pinch of sugar and cook the asparagus in it for 10-12 minutes. Remove with a slotted spoon and drain. 1/4 Ltr. Set asparagus broth aside. Cut off the tips of the asparagus, cut the spears diagonally in
   Cut pieces. Cover and keep warm in the oven at 50-60 degrees.
3. Wash the morels well, drain and cut crosswise into rings (soak dried morels in lukewarm water for 20 minutes and drain). Peel the shallot and dice very finely. Heat the remaining butter in a saucepan and briefly sauté the shallot and morels. Add vegetable stock and asparagus broth and cook for 5 minutes. Remove the morels and reduce the broth to 1/3. Add the ice cold butter cubes to the boiling sauce.
   toss until the sauce thickens slightly. Salt and pepper. Whisk the sauce briefly with a hand blender and add the morels to the sauce.
4. Cut the potatoes lengthwise if necessary, then fry in hot oil until golden brown, season with salt and pepper and keep warm in the oven.
5. Pour some water into a pot with a steamer insert (or with a dim sum bamboo basket) and bring to a boil. Salt and pepper the trout fillets and place them skin side up on the aluminum foil. One at a time, place 2 fish fillets with foil in the steamer and steam, covered, over medium heat for about 5 minutes.
   Then cover the fish fillets and keep them warm in the oven. Carefully peel off the skin before serving.
6. Heat the morel sauce again. Divide the asparagus among 6 serving plates. Place 1 fish fillet and 1 potato on each and drizzle with the sauce. Garnish with chervil leaves.