Halibut with Vegetables and Porcini Brodo
Categories
Main DishThe Episode
Halibut
Ingredients
- 4-oz. portions fresh halibut
- Salt as needed
- Olive oil for searing fish
Directions
- Heat a large sauté pan for the halibut. Season the fish on both sides with salt and pepper.
- Add the olive oil to the pan and sear the fish, flesh side down until golden brown, approximately 3-4 minutes. Flip the fish and cook on the skin side another 3 minutes or until the fish is warm in the center.
Veggies
Ingredients
- 1⁄2 pound asparagus cut thinly
- Boiling salted water for blanching
- Iced water for shocking
- 4 oz. miatake mushrooms cut into wedges (reserve stems for the brodo)
- 1⁄4 cup olive oil
- 1⁄2 pound green/spring garlic cleaned and sliced thinly (reserve green ends for the brodo)
- 1⁄4 pound butter
- Salt and black pepper to taste
Directions
- Bring salted water to a full boil. Add asparagus and blanch until just tender, approximately 2-3 minutes. Remove and "shock" in iced water. Set aside.
- Toss maitake with olive oil, salt, and black pepper, making sure the mushrooms are coated evenly with olive oil. Place on a sheet tray in an even layer. Roast in a 450 degree oven for 10-15 minutes or until golden brown. Remove from the oven and set aside.
- Heat butter in a medium sized pot. Once melted, add green garlic and sweat over low heat until translucent and tender, approximately 10-15 minutes. Season with salt and pepper and set aside off the heat.
Brodo
Ingredients
- 1⁄4 pound dried porcini soaked in hot water
- 1 large carrot, diced
- 2 ribs celery, diced
- 1 fennel bulb, diced
- 1 onion, diced
- Reserved miatake stems
- Reserved green garlic, chopped
- 1 small bunch fresh thyme
- 4-6 bay leaves
- 1⁄4 cup olive oil
- Water as needed
- Salt and black pepper to taste
Directions
- Heat olive oil in a deep stockpot. Add carrots, celery, fennel, onion, miatake stems, and green garlic. Cook over medium-high heat until vegetables are caramelized, approximately 10 minutes. Add soaked porcini along with the soaking liquid, and the thyme. Cover with water and bring to a low simmer. Simmer uncovered over medium heat for 1 hour.
- Strain the brodo into a clean pot and place back on the stove over medium heat. Reduce the liquid by half. Taste for seasoning. Add salt and black pepper to taste. Set the brodo aside.
- To Serve: Heat a medium sauté pan with a few teaspoons of olive oil. Add the roasted miatake mushrooms and asparagus and sauté until just warmed through, approximately 3-4 minutes. Reheat the melted green garlic in a small sauté pan. Reheat the porcini brodo.
- To Plate: Place a small ladle of porcini brodo in the base of 4 shallow serving bowls. Divide the green garlic evenly among the 4 dishes. Divide the roasted miatake and asparagus among the 4 dishes. Place a piece of halibut on top of the maitake and asparagus. Sprinkle each piece of fish with finishing salt (if desired) and a drizzle of extra virgin olive oil. Enjoy!
