Side Pannel
Poached Halibut in Mushroom Broth
Poached Halibut in Mushroom Broth
- Recipe Submitted by Seattle Girl on 10/01/2009
Category: Main Dish, Seafood, Fish
Ingredients List
- 2 6-ounce fresh halibut fillets or another firm, white-fleshed fish such as cod or tilapia
- 6 shiitake, morel or any other kind of mushrooms
- 6 fingerling potatoes, cut in half
- 6 baby carrots
- 8 asparagus tips
- 6 cherry tomatoes
- 6 baby green beans
- 1 cup Mushroom Consomme (see below)
- 5 drops truffle oil
- Mushroom Consomme:
- 2 ounces dried, wild mushrooms
- 1 celery stalk, chopped
- 1/2 carrot, chopped
- 1/2 onion, chopped
- 3 tablespoons olive oil
- 4 cups water
Directions
1) Begin by preparing the Mushroom Consomme recipe. Bring all ingredient mentioned in the Mushroom Consomme recipe to a quick boil and then simmer approx. 10 min or until the liquid has been reduced to 1 1/2 cups. Strain through a fine-mesh strainer. Save the liquid to use in Step 3.
2) Prepare the rest of the vegetables (the mushrooms, fingerling potatoes, carrrots, tomatoes, asparagus, greens) by blanching them until they are just barely cooked. For explanation on how to blanch the vegetables, see notes below.
3) Poach the halibut in the mushroom consomme to heat thoroughly. This can be done as follows: Place the Mushroom Consomme liquid in a 12-inch skillet or sauté pan. Warm it up and bring to a simmer. Meanwhile, measure the thickness of the halibut fillets. They will cook for 8 to 10 minutes per inch of thickness.
When the poaching liquid (mushroom consomme liquid) is warmed up, slip the fillets gently into the pan. Cook for 8 to 10 minutes per inch, adjusting the heat so that the liquid just trembles: it should only bubble a little, and very gently. To test the fish for doneness, make a small slit with a paring knife in the thickest part of the fillet: all but the very center of each piece should be opaque.
4) Place the blanched vegetables on a serving plate.
5) When each fillet is ready, use a slotted spatula to transfer it to the serving plate.
6) Finish the dish by drizzling a few drops of truffle oil on the plate around the fish.
Enjoy!
Notes:
How to Blanch Vegetables:
1) Bring a large pot of water to a rapid boil over high heat. Add enough salt so the water tastes faintly salty.
2) While the water heats, fill a medium bowl about three-quarters full with ice, then add enough cold water to come just to the top of the ice.
3) When the water is boiling and the ice bath is ready, trim the vegetables to the size you need. It's best to trim them just prior to cooking so they won't oxidize or dehydrate.
4) Add the vegetables to the boiling water in batches small enough to ensure that the water doesn't lose its boil.
5) Boil the vegetables only until they're barely cooked through but still tender. To test, remove one piece with a slotted spoon, dip it into the ice bath to cool, and eat it.
6) As soon as the vegetables are done, remove them as fast as you can and submerge them in the ice bath.
7) Remove them from the ice bath as soon as they are no longer warm.
2) Prepare the rest of the vegetables (the mushrooms, fingerling potatoes, carrrots, tomatoes, asparagus, greens) by blanching them until they are just barely cooked. For explanation on how to blanch the vegetables, see notes below.
3) Poach the halibut in the mushroom consomme to heat thoroughly. This can be done as follows: Place the Mushroom Consomme liquid in a 12-inch skillet or sauté pan. Warm it up and bring to a simmer. Meanwhile, measure the thickness of the halibut fillets. They will cook for 8 to 10 minutes per inch of thickness.
When the poaching liquid (mushroom consomme liquid) is warmed up, slip the fillets gently into the pan. Cook for 8 to 10 minutes per inch, adjusting the heat so that the liquid just trembles: it should only bubble a little, and very gently. To test the fish for doneness, make a small slit with a paring knife in the thickest part of the fillet: all but the very center of each piece should be opaque.
4) Place the blanched vegetables on a serving plate.
5) When each fillet is ready, use a slotted spatula to transfer it to the serving plate.
6) Finish the dish by drizzling a few drops of truffle oil on the plate around the fish.
Enjoy!
Notes:
How to Blanch Vegetables:
1) Bring a large pot of water to a rapid boil over high heat. Add enough salt so the water tastes faintly salty.
2) While the water heats, fill a medium bowl about three-quarters full with ice, then add enough cold water to come just to the top of the ice.
3) When the water is boiling and the ice bath is ready, trim the vegetables to the size you need. It's best to trim them just prior to cooking so they won't oxidize or dehydrate.
4) Add the vegetables to the boiling water in batches small enough to ensure that the water doesn't lose its boil.
5) Boil the vegetables only until they're barely cooked through but still tender. To test, remove one piece with a slotted spoon, dip it into the ice bath to cool, and eat it.
6) As soon as the vegetables are done, remove them as fast as you can and submerge them in the ice bath.
7) Remove them from the ice bath as soon as they are no longer warm.
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