{"id":12287,"date":"2013-06-21T02:01:56","date_gmt":"2013-06-21T09:01:56","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=12287"},"modified":"2013-06-21T06:46:17","modified_gmt":"2013-06-21T13:46:17","slug":"rouget-with-wild-asparagus-and-cherries","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/rouget-with-wild-asparagus-and-cherries","title":{"rendered":"rouget with wild asparagus and cherries"},"content":{"rendered":"

\"chefmorgan<\/strong><\/p>\n

my favorite accessory
\n<\/span><\/strong>wild thing, I think I love you…<\/strong><\/p>\n

rouget with wild asparagus and cherries<\/span><\/strong><\/p>\n

Admittedly, I am obsessed. I have discovered wild asparagus, which eluded me for months, and I cannot get enough. Sigh. It is not just the wild asparagus though… It is also the cherries. I have been using these two ingredients with abandon. So, this week we head effortlessly into bathing suit season while we embrace the flavors of summer with this week’s simple pleasure: rouget with wild asparagus and cherries. <\/i><\/span><\/span><\/p>\n

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Have you ever purchased a bracelet or a pair of shoes that you were so crazy about you chose your “outfit” around that item? <\/span>It sounds backwards but when we are excited about something, it happens. <\/span><\/p>\n

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\"chef<\/p>\n

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Wild asparagus and red cherries are my new shoes. I have been building dishes around them all week. Saut\u00e9ing cherries with fennel and sea bass; cherry salsa and  tapenade; steamed asparagus with diced potatoes with cod in a fumet; wild asparagus with penne; and cherries marinated in white port and served with vanilla and crushed almond panna cotta. The list goes on…<\/span><\/p>\n

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I decided to combine them.<\/span><\/p>\n

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\"chef<\/p>\n

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Beginning with the accessories of cherries and asparagus, we bulid our meal in layers: a foundation of various greens, the primary piece of fresh fish, and rounding it out with a drizzle of tarragon dressing and fresh herbs. Voila<\/i> ! Just like getting dressed. <\/span><\/p>\n

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\"chef<\/span><\/p>\n

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Rouget is very popular in France and I am hoping it will catch on more in the States because it is wonderful. Rouget is a delicate fish with flesh that is both a little pink and sweet. It pairs wonderfully with the sweet cherries. The red color of the cherries also picks up the beautiful tones the fish. You heard it here first. <\/span><\/p>\n

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\"chef<\/p>\n

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There is no butter used in this recipe which will send you confidentially into bathing suit season. Even more, the meal comes together easily. All the preparation, including blanching the asparagus and haricots vertes, can be done in advance. The rouget cooks quickly (a few minutes stovetop and another few minutes in  the oven to finish) and then assemble and serve. Just like getting dressed…<\/span><\/p>\n

mangez bien, vivez bien, et bon app\u00e9tit<\/i> !<\/span> (eat well, live well and enjoy)<\/span><\/p>\n

 LM<\/strong><\/span><\/p>\n

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\"chef<\/p>\n

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rouget with wild asparagus and cherries<\/b><\/span><\/em><\/p>\n

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serves 4<\/i><\/span><\/p>\n

4 fillets rouget <\/span><\/em>
\n kosher salt (as needed)<\/span><\/em>
\n freshly ground pepper (as needed)<\/span><\/em>
\n olive oil (as needed<\/span><\/em><\/p>\n

4 dozen haricot verts, trimmed<\/span><\/em>
\n 4 dozen wild asparagus (or pencil thin regular asparagus)<\/span><\/em>
\n 4 handfuls wild arugula<\/span><\/em>
\n 2 dozen beautiful, ripe red cherries, halved<\/span><\/em>
\n minced fresh Italian parsley (as needed)<\/span><\/em>
\n fresh chervil (as needed)<\/span><\/em><\/p>\n

dressing
\n<\/span>2 tablespoons quality balsamic vinegar<\/span><\/em>
\n 2 teaspoons finely minced shallots<\/span><\/em>
\n 6 tablespoons quality olive oil<\/span><\/em>
\n 2 teaspoons minced fresh tarragon<\/span><\/em>
\n 1 teaspoon sel de Gu\u00e9rande (or sea salt)<\/span><\/em><\/p>\n

how to<\/span>: <\/span><\/p>\n