Wash the asparagus, peel them and cut off the tough ends. Cook them in water with a little butter, salt and sugar. They must remain firm.
During this time, cut the earthy stem of the morels, wash them well in a basin of water, let them drain. Peel and thinly slice the shallots.
Combine the white wine, vinegar, peppercorns and bay leaf in a saucepan. Reduce until you have a few tablespoons of sauce.
Melt the butter in a saucepan until the film of foam has been removed and the butter is clarified. Then strain.
Beat the egg yolks with the reduced wine and 2 tablespoons of water in a bain-marie. Then remove from the bain-marie and slowly incorporate the clarified butter. Season the sauce with salt and pepper.
Cut the morels in half, depending on their size. Fry them in a little butter with half the shallots. Add the chicken stock and simmer for a minute. Reserve a few morels for garnish. Cut the rest into strips and add to the sauce along with the shallots. Finally add the whipped cream to the sauce.
Fry the rest of the shallots in the olive oil. Moisten with the fish stock. Lightly salt the turbot fillets and put them in the fish stock. Bake everything in the oven heated to 160°C for about 5 minutes.
Arrange the asparagus and morels on the plates, arrange the turbots and drizzle the fish with a little sauce.
Note from Hubert:this recipe can be made using dried morels and canned white asparagus. Turbot can also be pan-fried instead of poached.
