Braised Wild Sablefish Casserole with Asparagus, Wild Mushroom and Truffle Butter

1 Tbsp (15 mL) extra virgin olive oil
1 cup (250 mL) wild mushrooms such as button, shiitake, chanterelles or morels – cleaned
1 garlic clove, minced
sea salt and freshly ground pepper
1 cup (250 mL) chicken or veal stock
1/3 cup (75 mL) pearl onions blanched and skinned
16 to 20 asparagus spears trimmed and cut into 2 inch (5 cm) lengths and blanched
4 four ounce (4 x 120 g) wild sablefish fillets (skinless is optional)
2 Tbsp (30 mL) extra virgin olive oil
1 Tbsp (15 mL) unsalted butter
1 tsp (5 mL) truffle oil
juice of 1/2 lemon
flat leaf Italian parsley to garnish

In a casserole dish that can be heated on top of the stove heat the 1 Tbsp (15 mL) olive oil over medium heat. Add the mushrooms and garlic and sauté for about a minute. Season with salt and freshly ground white pepper. Add the stock, bring to a simmer and cook for 3 minutes. Remove from the heat.
Preheat the oven to 350°F/180°C. Season the sablefish. Heat the olive oil in a frying pan over high heat. Add the sablefish fillets and sear until golden on both sides (if skinless), turning once. Bring the mushroom mixture to a simmer and add the pearl onions and asparagus. Gently place the sablefish on top. Cover and transfer to the oven. Bake for 5 to 6 minutes or until the fish is cooked through.
Remove casserole from oven and add the butter, truffle oil and lemon juice. When the butter has melted check the seasoning.
To serve, divide onto plates or place the casserole on the table for self service. Garnish with parsley and serve immediately.

Serves 4