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By Chef Jeremy McLachlan
Serves 2
SEARED ALASKAN HALIBUT
2 6-oz Alaskan Halibut Fillets
1/4 c Canola Oil
Salt and Pepper, to taste
2 Roasted Portobello Mushrooms (recipe follows)
2 Tbsp Truffle Vinaigrette (recipe follows)
Heat canola oil in a large fry pan over medium heat. Season halibut on both sides. Sear in frying pan for 5 minutes on both sides. To serve, place halibut on a plate and top with the sliced mushrooms. Drizzle with truffle vinaigrette.
ROASTED PORTOBELLO MUSHROOMS
2 ea Portobello Mushrooms
2 Tbsp Olive Oil
Salt and Pepper, to taste
Preheat oven to 350°F. Remove stems from Portobello mushrooms. With a spoon clean the black off the undercarriage of the mushroom. Rub mushrooms with olive oil and season with salt and pepper. Roast whole mushrooms for 10–12 minutes or until soft to the touch. Slice thinly. Set aside.
TRUFFLE VINAIGRETTE
1 Tbsp Champagne Vinegar
¼ tsp Garlic, minced
½ tsp Shallot, minced
½ tsp Fresh Thyme, chopped
½ tsp Dijon Mustard
1 Tbsp Truffle Oil
2 Tbsp Canola Oil
Salt, to taste
Add the champagne vinegar, shallot, garlic, thyme and Dijon mustard to a blender.
Blend for 20 seconds. Start drizzling in both oils slowly while the blender
is running. Finish with salt to taste. Blend until smooth. Set aside.
