Ingredients
4 4oz fresh halibut filets
1 tbsp. of unsalted butter
1 tsp of sea salt
1 tsp. of cracked pepper
1 medium onion diced
2 garlic cloves minced
1/2 pound of your favourite mushrooms (i prefer chantrelles)
1/2 cup of chardonnay wine
1 litre fish stock (a light one so it does not over power the fish)
6 baby yukon gold potatoes (cut into wedges)
1 lb of asparagus (peeled and trimmed)
2 red peppers julienne
Instructions
In a medium sauce pot, melt butter and sweat onions and garlic with salt and pepper until translucent add mushrooms and cook until softened. De-glaze with white wine and add fish stock then bring to a boil. Reduce heat and simmer for 15 minutes. This allows the mushroom flavor to absorb into the stock. Remove from heat and strain reserving liquid. Place liquid back on the stove and bring to a simmer. Add potatoes and halibut and cook for roughly 8-10 minutes. Add remaining vegetables and cook for another 2 minutes.
With this dish it can be served so many different ways...... but my favorite way is to just grab a large soup bowl and place the potatoes in the bottom, the halibut on the potatoes then the vegetables all around with some of the poaching liquid in the bottom
Cheers and Enjoy
4 4oz fresh halibut filets
1 tbsp. of unsalted butter
1 tsp of sea salt
1 tsp. of cracked pepper
1 medium onion diced
2 garlic cloves minced
1/2 pound of your favourite mushrooms (i prefer chantrelles)
1/2 cup of chardonnay wine
1 litre fish stock (a light one so it does not over power the fish)
6 baby yukon gold potatoes (cut into wedges)
1 lb of asparagus (peeled and trimmed)
2 red peppers julienne
Instructions
In a medium sauce pot, melt butter and sweat onions and garlic with salt and pepper until translucent add mushrooms and cook until softened. De-glaze with white wine and add fish stock then bring to a boil. Reduce heat and simmer for 15 minutes. This allows the mushroom flavor to absorb into the stock. Remove from heat and strain reserving liquid. Place liquid back on the stove and bring to a simmer. Add potatoes and halibut and cook for roughly 8-10 minutes. Add remaining vegetables and cook for another 2 minutes.
With this dish it can be served so many different ways...... but my favorite way is to just grab a large soup bowl and place the potatoes in the bottom, the halibut on the potatoes then the vegetables all around with some of the poaching liquid in the bottom
Cheers and Enjoy
