Step 1: Raw Ingredients from D.I.Y. Restaurant Recipes: Ai Fiori's Stuffed Morels and Halibut Slideshow

D.I.Y. Restaurant Recipes: Ai Fiori's Stuffed Morels and Halibut Slideshow

Maryse Chevriere
Slide 1 of 7
Step 1: Raw Ingredients

Chef Jaeckle explains that the restuarant likes to use ingredients in multiple ways in a dish, which is done in this recipe. As you can see from the raw ingredients pictured left, the peas are used both whole and in a purée, the asparagus are used as ribbons and for their stems, the halibut trimmings are used for stuffing the morels, and the morel rings from the stems are used in the sauce.