Recipe: Pan-Roasted Halibut with Morel Mushroom Cream
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Morel Mushroom Cream:
- 1 tablespoon butter
- 1 shallot, minced
- 1 clove garlic, minced
- ½ cup chopped fresh morel mushrooms (or ¼ ounce dried, reconstituted in the white wine and then chopped)
- ½ cup dry white wine
- 3 tablespoons brandy
- 2 cups heavy cream
- 1 teaspoon fresh lemon juice
- ½ teaspoon salt
- Pinch ground white pepper
- 4 fresh halibut fillets, 6 to 8 ounces each
- Salt and pepper
- 1 tablespoon olive oil
- Fresh chives, for garnish
1. First, make the sauce: Heat the butter in a heavy saucepan over moderate heat. Add the shallot, garlic and mushrooms. Cook, stirring, for 1 to 2 minutes, or until shallots are transparent. Add the white wine and brandy, and reduce down about 5 minutes.
2. Add cream and let come to a simmer; reduce heat and slowly simmer, stirring often, for 20 to 30 minutes, or until reduced to about 1 ½ cups and lightly thickened. Stir in lemon juice and season with salt and white pepper. Remove sauce to a blender and blend till smooth, about 30 seconds, using caution because sauce is very hot. Keep sauce warm.
3. Preheat oven to 450 degrees. Season halibut with salt and pepper to taste. Heat oil in a large, heavy, oven-proof skillet over moderately high heat. Add halibut and cook on first side till golden brown, about 2 to 3 minutes. Turn fillets and cook 2 to 3 minutes more, until crispy and brown.
4. Place skillet in oven and bake fish until just done through, about 3 to 4 minutes, depending on thickness of fillets.
5. Place ¼ cup of sauce on each of four warm dinner plates. Place fish on top of sauce and spoon remaining sauce over them. Garnish with chives. Serve with additional sautéed fresh morels on the side if desired.
Chef's note: Morels come into season about the second week in April, depending on the weather, and the season lasts about 4 to 6 weeks.
©2004 by Kathy Casey Food Studios®