DIRECTIONS
1- Lay fish on paper towel and make sure it is dry.
2- Heat medium size fry pan to medium high heat.
3- Season fish on both sides.
4- Sear fish, skin side down, for 3-4 minutes until skin is crispy and golden brow
5- Flip over and cook appox. 2-3 minutes more until done.
6- Pour ragout onto plates and place fish crispy skin side up on top.
RAGOUT DIRECTIONS
1- In a large fry pan heat oil to medium high heat.
2- Add garlic, thyme and mushrooms and sear for 3 minutes.
3- Bring wine and chicken stock to rolling boil, add asparagus and cook until the liquid is reduced
4- Whisk 1 cube of butter until incorporated. Repeat process until all butter is used.
5- Add chives and season with salt & pepper to taste.