Porcini dusted Cod w Asparagus puree | Chef Healthy Henry

Ingredients

• For the asparagus puree:
• 5 jumbo asparagus
• 3 tablespoons unsalted butter
• ¼ teaspoon lemon juice
• For the shiitake mushrooms:
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 small shallot, peeled and minced
• 2 cloves garlic, peeled and minced
• 1 cup shiitake mushrooms,
• Sliced ½ cup English peas
• Blanched Salt and pepper to taste
• For the lobster emulsion:
• 1 cup reduced lobster stock
• Juice of ½ lemon
• ¼ teaspoon cayenne pepper
• Salt to taste
• For the cod filets:
• 4 6-ounce cod filets
• 2 tablespoons porcini powder
• 2 tablespoons canola oil
• Salt and pepper to taste
• For the garnish:
• + sprigs tarragon