Seared Halibut With Mushrooms

By Chef_Frytz

Ingredients

• 1 quart chicken stock
• 1 pound white button mushrooms, finely chopped
• 1 cup dry white wine
• 1 large halibut steak, at least 2 pounds and 2 inches thick, skin and bones removed, cut into 4 equal portions
• Salt and black pepper
• 7 tablespoons unsalted butter
• 1 head baby bok choy, quartered lengthwise
• 1/4 cup molasses
• 6 ounces oyster mushrooms, brushed clean and divided into small sections
• 1/4 cup grapeseed oil.

Details

Preparation time 15mins
Cooking time 90mins
Adapted from query.nytimes.com

Preparation

Step 1

Bring chicken stock to a simmer in a saucepan. Add button mushrooms and cook about 30 minutes, until liquid has reduced to about 2 cups. Strain into a bowl, pressing down on mushrooms to extract all juices. Return liquid and juices to saucepan and discard mushrooms. Add wine to pan and simmer about 30 minutes more, until liquid is reduced to 1 cup. This part of recipe can be done in advance, even the day before.

2. Season fish with salt and pepper. Preheat oven to 200 degrees. Reheat mushroom broth and whisk in 5 tablespoons butter, bit by bit, until sauce is slightly thickened. Place over very low heat to keep warm.

3. Heat a 12-inch skillet, add 1 tablespoon butter, and sear bok choy just until wilted. Wrap loosely in foil; set aside. Place fish sections in a bowl and coat with molasses.

4. Add 1 tablespoon butter to skillet. Sear oyster mushrooms until wilted and lightly browned. Season with salt and pepper and transfer to a baking pan. Place in oven to keep warm.

5. In skillet, heat oil to very hot. Add molasses-coated fish, sear about 3 minutes, turn and sear another 2 to 3 minutes, until just cooked through. Place fish in each of 4 shallow soup plates. Arrange bok choy and oyster mushrooms in plates. Give sauce a brief whisking, spoon into soup plates and serve.