Mushroom Dusted Halibut
Total Time
45 minutes
Prep Time
25 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(5)
Ingredients
4 servings
- 1/2 cup dried mushrooms
- 1/2 sheet nori (optional)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder or onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon chili flakes (optional)
- 1 egg
- 2 teaspoons mustard
- 2 teaspoons soy sauce (or use Braggs GF Liquid Aminos)
- 8 ounces fresh mushrooms- chanterelles, oysters, maitake, shiitake etc.
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon fresh Thyme
- 2 teaspoons Truffle oil
- 2 teaspoons Champagne Vinegar, red wine vinegar or sherry vinegar ( a light-tasting vinegar works well here – do not use white vinegar.)
- pinch salt and pepper
- 1 lb halibut, black cod, sea bass, cod, salmon, or scallops.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lb Jerusalem artichokes ( see notes), scrubbed & halved
- 1 lb thin-skinned potatoes, halved or quarteed
- 1 onion, cut into wedges.
- 1 tablespoon thyme
- 1-2 tablespoons olive oil
- salt and pepper to taste
- cream or nut cream
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Preparation
Step 1
Make the mushroom powder. Place dried mushrooms and nori ( torn up) into a food processor or spice grinder and pulse until a fine powder. Pulse in the remaining salt, pepper, thyme, and chili flakes. Place in a small jar or bowl and set aside.
Step 2
Egg batter
Step 3
Whisk the egg with mustard and soy sauce in a small bowl.
Step 4
Sauteed mushrooms
Step 5
Saute the mushrooms in a skillet over medium heat with a little olive oil, until they release their moisture, cook this off until the mushrooms caramelize a bit. See our sauteed mushroom recipe for more details. Season with salt and pepper and thyme. Set aside.
Step 6
Mix 2 teaspoons truffle oil and two teaspoons vinegar in a tiny bowl with a pinch of salt, set aside.
Step 7
Halibut.
Step 8
Cut fish into 4 equal pieces. Dip in the egg batter, then coat each side generously with the mushroom powder. Heat a skillet with butter and oil over medium-high heat. Carefully sear the halibut, a few minutes on each side or until beautifully golden, lower heat to cook through to the desired doneness. Timing will depend on the thickness of the fish.
Step 9
To serve
Step 10
, place the fish over a starch of your choice, then top the fish with the sauteed mushrooms. Drizzle the plate with a teaspoon of the vinaigrette.
Step 11
Enjoy!
Step 12
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