Crepinette of Turbot and Foie Gras on Salsify Mousselline with White Asparagus and Morel Jus

To prepare the salsify: In a medium saute pan melt the butter over medium-high heat. Add the salsify and brown for a total of 4 to 6 minutes. Add the white wine and chicken stock, bring to a boil, and continue cooking until reduced to 1⁄4 cup. Reduce the heat to medium low and cook for 15 minutes or until tender.

Remove the pan from the heat and pour the salsify into a blender or the work bowl of a food processor fitted with a metal blade. Pulse the salsify just until smooth. Season with salt and pepper. Return the salsify to the pan, cover, and keep warm over very low heat. Taste and adjust the seasoning.

To prepare the onions: In a large skillet melt the butter over medium-low heat. Add the onions and stir 1 minute. Cover and cook about 15 minutes until the onions are tender, stirring occasionally. Uncover and sauté until the onions are deep golden, about 5 minutes. Season with salt and pepper. Remove the pan from the heat and let the onions cool before using to finish the dish.

To prepare the asparagus: Pour 1⁄2 inch of lightly salted water into a medium saute pan or skillet and bring to a boil. Place a stainless steel steamer in the bottom of the pan and add the asparagus. Cover the pan and steam the asparagus for 5 to 8 minutes, depending on thickness.

Meanwhile, in a medium saute pan melt the butter over medium-high heat. When the asparagus is tender, remove it from the steamer, and place it in the saute pan in which the butter has melted. Season with salt and pepper, and cook just until warmed through.

To prepare the foie gras: Season the foie gras slices well on both sides with salt and pepper. Heat a dry cast-iron skillet or heavy-bottomed sauté pan to very hot over medium-high heat. Place the foie gras slices in the pan and sear on each side 10 seconds. Remove the foie gras from the heat and blot on paper towels.

To cook the turbot: Preheat the oven to 400 F. Cut the caul fat into four 5 x 5-inch squares. Place a turbot fillet in the center of each square. Top with foie gras, one-fourth of the caramelized onions, and a few sprigs fresh chervil. Fold the corners of the caul fat together in the middle of each package to seal.

In a cast-iron skillet heat the pork fat over medium-high heat. Add the crepinettes, folded side down, and sear quickly, just until browned. Place the skillet in the preheated oven and bake 10 minutes or until the turbot is just cooked through. Remove the skillet from the oven and transfer the crepinettes to a side dish while you finish the sauce. Place the turbot cooking skillet over medium-high heat, and pour in the chicken stock. Bring to a boil, and boil about 5 minutes until the stock is reduced by half. Add the cream and morels, and boil until the sauce is thick enough to coat a spoon, about 5 minutes.

To serve: Place one-fourth of the salsify puree in the center of each serving plate. Top with a crepinette and arrange the asparagus on top of the crepinette. Cover lightly with morel sauce and garnish with the chive tips.