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1
Glaze: Combine ingredients in saucepan; heat briefly.
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2
Remove from heat; set aside.
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3
White Asparagus Brandade: Blanch asparagus until almost tender.
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4
Add scallions; continue cooking 2 min.
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5
Drain; transfer to blender or food processor.
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6
Add mustard and roasted garlic; blend until pureed.
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7
Cut fish into 24 (5-oz.)
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8
portions (or into 4 portions for trial recipe).
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9
Reserve trimmings, removing bones and skin.
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10
Refrigerate fillets until ready to use.
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11
In saucepan, bring milk, garlic cloves and thyme to boil.
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12
Reduce heat; simmer 5 min.
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13
Remove garlic and thyme; add fish trimmings.
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14
Poach just until fish begins to flake.
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15
Remove fish from pan and reserve milk mixture.
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16
Stir together potatoes, asparagus mixture and poached fish.
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17
Add olive oil.
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18
Adjust consistency with reserved milk as needed.
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19
Season with salt and pepper.
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20
Cover; keep warm.
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21
Vinaigrette/Asparagus Salad: Combine mustard, lemon juice and vinegar.
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22
Add oils; blend to emulsify.
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23
Season with salt and pepper.
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24
Toss half of Vinaigrette with green and white asparagus tips; refrigerate until ready to use.
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25
Roasted Vegetables: Whisk mustard and garlic into remaining Vinaigrette.
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26
Place carrots and asparagus in 2 separate bowls; drizzle evenly with Vinaigrette.
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27
Place vegetables separately in parchment paper-lined sheet pans; drizzle carrots with balsamic vinegar.
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28
Roast at 375 degrees F for 20 to 30 min., turning vegetables half way.
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29
(Note: Asparagus will cook faster.)
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30
Season with salt and pepper; keep warm.
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31
Baby Artichokes: Whisk water and mustard in saucepot; add bay leaves, thyme, seasoning and juice of 6 lemon halves (or 1 lemon half for trial recipe).
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32
Trim artichokes; rub with remaining lemon.
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33
Place in pot and bring to a boil; poach artichokes until tender.
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34
Remove from heat; reserve in liquid.
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35
Reserve 6 Tbsp.
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36
of the Glaze for plating (or 1 Tbsp.
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37
for trial recipe).
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38
Cut artichokes in half; toss with remaining Glaze.
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39
For each serving: Grill 1 fish fillet until cooked through.
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40
Pour about 1/4 cup Asparagus Brandade across center of plate; top with 1 each roasted carrot and asparagus spear.
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41
Place fish on vegetables; mound about 1/3 cup Salad on top.
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42
Surround with 4 artichoke halves; drizzle with about 3/4 tsp.
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43
of the Glaze.
