Make Sauce

1. Coat pan with canola oil over medium-high heat
2. Add bacon and cook until browned, 2-3 minutes
3. Add shallots and sherry vinegar, reduce by ½ which should take about 1 minute
4. Add veal stock and thyme, reduce by ½, about 1 minute
5. Whisk in butter slowly, over low heat, 1 tbsp at a time. Keep an eye on the heat - too high will cause the sauce to break
6. Remove from heat and strain. Taste and add salt if necessary
7. Keep warm until use (but not over direct heat, or the sauce will break). It will hold for about 30-45 minutes

Cook Fish

1. Season fish with salt and pepper. Heat cast iron pan over medium-high heat, and add just enough canola oil to lightly coat the bottom of the pan
2. Place fish in pan skin-side down. The ends of the fish will start to curl, but resist the temptation of pressing it flat with a fish spatula. Allow it about 15 seconds in the pan before pushing it down firmly
3. Cook 4-5 minutes without flipping. Fish should look almost cooked through. Meanwhile, start vegetables

Sauté Vegetables

1. *To blanch vegetables, set a pot of salted water to a boil. Have a bowl of ice water ready. Boil asparagus 2 minutes, garlic scapes and shiitake mushrooms 1 minute. Remove to ice bath to “shock” and chill. Remove and set aside for sautéing
2. Coat pan with canola oil over medium-high heat. Add vegetables and sauté 2 minutes. If vegetables start to color, reduce heat

Finish Fish & Serve

1. Flip, and “kiss” the topside of the fish for 5 seconds
2. Remove to paper towel-lined plate
3. Place vegetables on plate, top with fish and add beurre blanc sauce