Wild Alaskan Halibut

Wild Alaskan Halibut

with forest mushroom and asparagus ragout, chimichurri roasted fingerlings

Serves 4
 4 ea 6 ounce pieces halibut
 roasted mushrooms, recipe follows
 roasted fingerlings with chimichurri, recipe follows
 1 pound asparagus, blanched, ice shocked and cut at diagonal, 2 inch length
 1 cup white wine
  1 cup chicken stock
 6 tablespoons butter
 1 tablespoon lemon juice
 1/2 teaspoon lemon zest
 1/4 teaspoon salt
 1 teaspoon thyme, chopped
 1 teaspoon parsley, chopped
Roasted Forest Mushrooms
 1 lb white mushrooms, stemmed and quartered
 1 lb white mushrooms, stemmed and quartered
 1 lb white mushrooms, stemmed and quartered
 4 tablespoons olive oil
 4 tablespoons olive oil
 1/4 teaspoon pepper
 1 teaspoon thyme
 Preheat oven to 375 degrees F
Roasted Fingerlings
 1 lb fingerling potatoes, rinsed and cut into 2” diagonal chunks
 2 tablespoons olive oil
 Salt and pepper to taste
 1 clove garlic, sliced
 1 shallot, peeled and quartered
 Preheat oven to 375 degrees F
Parsley Chimichurri
 1 bunch parsley, finely chopped
  3 cloves garlic, peeled and finely chopped
 2 tablespoons shallot, peeled and finely chopped
 4 tablespoons sherry vinegar
 Zest and juice of ½ lemon
 Salt to taste
 1/3 cup olive oil
 In a small bowl combine all ingredients and mix well. Refrigerate.

Roasted Forest Mushrooms Directions
1

Combine raw mushrooms in a large bowl.
Add olive oil, salt, pepper and thyme.
Transfer mixture to roasting pan and roast in oven 20-25 minutes.
Remove from oven.
Set aside.

Roasted Fingerlings Directions
2

Combine all ingredients a medium bowl and toss to combine. Transfer mixture to roasting pan and roast 20-25 minutes. Remove from oven and toss with 4 tablespoons Parsley Chimichurri.

Parsley Chimichurri
3

In a medium sauce pan combine white wine, vegetable stock and roasted mushrooms.
Over medium heat simmer until liquid is reduced to 1 cup. Add butter, asparagus, lemon juice, lemon zest, salt, thyme and parsley. Heat just long enough to heat the asparagus through.
Rub halibut pieces with olive oil, salt and pepper on both sides.
In an oven proof medium saute pan over medium high heat add 2 tablespoons olive oil and heat until shimmering.
Place halibut in pan and saute 3 minutes. Flip halibut and place pan in 375 degree F oven for 2-3 minutes.
To serve place halibut in center of plate. Top halibut with Forest Mushroom and Asparagus Ragout. Scoop a generous portion of Chimichurri Roasted Fingerlings alongside.

Ingredients

Serves 4
 4 ea 6 ounce pieces halibut
 roasted mushrooms, recipe follows
 roasted fingerlings with chimichurri, recipe follows
 1 pound asparagus, blanched, ice shocked and cut at diagonal, 2 inch length
 1 cup white wine
  1 cup chicken stock
 6 tablespoons butter
 1 tablespoon lemon juice
 1/2 teaspoon lemon zest
 1/4 teaspoon salt
 1 teaspoon thyme, chopped
 1 teaspoon parsley, chopped
Roasted Forest Mushrooms
 1 lb white mushrooms, stemmed and quartered
 1 lb white mushrooms, stemmed and quartered
 1 lb white mushrooms, stemmed and quartered
 4 tablespoons olive oil
 4 tablespoons olive oil
 1/4 teaspoon pepper
 1 teaspoon thyme
 Preheat oven to 375 degrees F
Roasted Fingerlings
 1 lb fingerling potatoes, rinsed and cut into 2” diagonal chunks
 2 tablespoons olive oil
 Salt and pepper to taste
 1 clove garlic, sliced
 1 shallot, peeled and quartered
 Preheat oven to 375 degrees F
Parsley Chimichurri
 1 bunch parsley, finely chopped
  3 cloves garlic, peeled and finely chopped
 2 tablespoons shallot, peeled and finely chopped
 4 tablespoons sherry vinegar
 Zest and juice of ½ lemon
 Salt to taste
 1/3 cup olive oil
 In a small bowl combine all ingredients and mix well. Refrigerate.

Directions

Roasted Forest Mushrooms Directions
1

Combine raw mushrooms in a large bowl.
Add olive oil, salt, pepper and thyme.
Transfer mixture to roasting pan and roast in oven 20-25 minutes.
Remove from oven.
Set aside.

Roasted Fingerlings Directions
2

Combine all ingredients a medium bowl and toss to combine. Transfer mixture to roasting pan and roast 20-25 minutes. Remove from oven and toss with 4 tablespoons Parsley Chimichurri.

Parsley Chimichurri
3

In a medium sauce pan combine white wine, vegetable stock and roasted mushrooms.
Over medium heat simmer until liquid is reduced to 1 cup. Add butter, asparagus, lemon juice, lemon zest, salt, thyme and parsley. Heat just long enough to heat the asparagus through.
Rub halibut pieces with olive oil, salt and pepper on both sides.
In an oven proof medium saute pan over medium high heat add 2 tablespoons olive oil and heat until shimmering.
Place halibut in pan and saute 3 minutes. Flip halibut and place pan in 375 degree F oven for 2-3 minutes.
To serve place halibut in center of plate. Top halibut with Forest Mushroom and Asparagus Ragout. Scoop a generous portion of Chimichurri Roasted Fingerlings alongside.

Wild Alaskan Halibut