The PNW has some of the best mushrooms and fish in the U.S., and as the saying goes,” What grows together, goes together.” By using a dehydrated mushroom powder as the dreg for the fish, this makes for a perfect recipe to introduce people to mushrooms that may be otherwise adverse.
Why it works: As Halibut is a winter catch, not many fresh vegetables and mushrooms are available for pairing. By using a shelf stable dehydrate mushroom powder such as chanterelles, porcinis, or morels, the presentation side of the fish is given an excellent color. As the mushrooms are hydrophilic, they also act as a flour substitute and give the fish a nice crust.
A note on Halibut: Halibut are bottom feeders and flat fish. Due to this, they are very susceptible to parasites and worms, particularly the parasitic roundworm. These look like little red blood vessels in the white meat of the fish. Larger older fish tend to have more parasites than younger smaller catches, but I’ve never purchased a portion of halibut without finding at least one. If you buy fresh, never frozen, they will still be alive, and dead and harder to find if the fish has been flash frozen on the boat. The fish must be cooked to 145 for at least 10 seconds to kill the parasites. Once this is done, they are harmless. Therefore, don’t throw out your 40 dollar fish because something is crawling in it.
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Equipment:
Oven safe Sauté or Skillet
Ingredients:
1 6-8 oz. portions of skin-on Halibut.
2 tablespoons mushroom powder (chanterelle, porcini, morel)
rice flour / potato starch
Salt
White Pepper
Butter
Canola oil
White wine
Lemon
Rosemary spring
Instructions: Soak Fish potions in cold salt water for 30 minutes while preparing Mes en place.
Using a spice grinder, grind dehydrated mushrooms into a powder, with rice flour, salt and white pepper
Set convection oven to 375 and heat skillet with butter and oil and rosemary on low
Check fish for any worms, and pat dry
Press presentation side of fish into mushroom dredge, and gently lay into skillet, increase heat to medium
Once fish is done halfway up side, carefully flip over and let lace skillet in oven.
Continue to cook until the fish reads 145 internally
Remove from oven, and rest fish in a warm place
Deglaze pan with white white,
Plating Instructions
Tasting Journal
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