Executive Chef John Reis of Hilton Harrisburg shares his recipes for grilled walu with a saute of fresh asparagus, baby morels and currant tomatoes.
- 4 Walu fillets (about 6 ounces each)
- Freshly ground white pepper
- 3 tablespoons olive oil
- 1 cups fresh baby morel mushrooms
- 1/2 bunch pencil asparagus, blanched and cut into 1 inch pieces
- 1 pint red currant tomatoes ( roasted in oven)
- 1 tablespoon finely chopped fresh parsley leaves
- 1 tablespoon chopped fresh tarragon
- 2 cups Basic Butter Sauce (see recipe Below)
- Drizzle of olive oil
- Preheat the grill. Season the fillets with 1 tablespoon of the olive oil, salt and white pepper and set aside. Place the fillets on the grill and cook for 3 to 4 minutes on each side.
- In a large sauté pan on medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the mushrooms. Season with salt and pepper.
- Sauté until tender, about 2 minutes. Add the asparagus and tomatoes. Season with salt and pepper.
- Continue to sauté for 1 minute. Bring to a simmer and remove from the heat.
- Stir in the parsley, fresh tarragon.
- To serve, spoon the mushroom mixture in the center of each plate. Lay the fish on top of the vegetable mixture. Spoon some of the butter sauce over the fish.
- 1 cup dry white wine
- 1/2 cup white wine vinegar
- 1 Tbsp finely chopped shallot
- 1 lb unsalted butter, cold
- Kosher salt, to taste
- Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.
- While the liquid reduces you can cut the butter into medium, 1/2 inch cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.
- Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.
- As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining.
- Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.
- Season to taste with Kosher salt. Traditionally the shallots would be strained out before serving, but doing so is optional. Serve right away.
Makes 2 cups of beurre blanc sauce.