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1
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.
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2
Add enough cold water to cover and cook over high heat until it reaches a low rolling boil.
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3
Reduce the heat and simmer for 45 minutes.
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4
Strain and reserve for later use.
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5
For the Pea Sauce:
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6
In a large skillet, heat 1 tablespoon of oil with 4 tablespoons of butter over medium heat.
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7
Add 2 tablespoons of shallots and 1 clove of minced garlic and saute until translucent.
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8
Add the peas, 1/4 cup of wine, and 1/4 cup of fish stock and bring to a boil over high heat.
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9
Reduce the heat to medium and continue cooking for 10 to 15 minutes, or until peas are tender and bright green.
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10
Remove from the heat and transfer to a blender.
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11
Puree until smooth.
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12
Season with salt and pepper, to taste, and add 1 more tablespoon of olive oil.
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13
Set aside.
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14
For the Fish and the Morels:
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15
Heat 2 large saute pans over medium-high heat.
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16
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.
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17
Add the fresh morels and cook until mushrooms are tender.
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18
Season with salt and pepper, to taste.
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19
Meanwhile, heat the remaining 1 tablespoon oil in the other saute pan over medium-high heat.
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20
Season the fish with salt and pepper and place fish in pan, skin side down.
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21
Add 2 sprigs of thyme and the remaining 2 cloves whole garlic.
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22
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.
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23
Continue cooking on the other side for 3 to 4 minutes.
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24
Add the remaining wine and 1/4 cup of fish stock and cook just until the fish is cooked through.
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25
Remove from the heat.
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26
To serve, ladle a small circle of the pea puree onto the center of the plate.
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27
On top, place the morels and the fish, skin side up.
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28
Garnish with the remaining sprigs fresh thyme and 1 of the roasted garlic cloves from the pan the fish was cooked in.
