Halibut and Porcini Crema with Barberesco Recipe

4

Ingredients

3 tablespoons extra-virgin olive oil plus more
for drizzling
l/2 pound porcini mushrooms, cut into l-inch
pieces
6 tablespoons unsalted butter, divided
l/2 medium white onion, sliced
1 clove garlic, sliced
1 cup Madeira
1 fresh bay leaf
1 cup heavy cream
1 medium shallot, minced
1 sprig fresh thyme, finely chopped
32 small fresh morel mushrooms (about l/2 pound), rinsed and dried
7 ounces fresh fava beans, removed from their pods, blanched, shocked and peeled
4 8-ounce halibut fillets

Preparation

Step 1

Porcini Crema

1.In a wide saute pan, heat 3 tablespoons olive oil
over high heat until it just starts to smoke. Add
the porcini in a single layer, working in batches if
necessary, until the mushrooms are nicely
roasted. Remove them and drain excess oil.

2. In a wide saucepan, heat 2 tablespoons butter
over medium heat until it foams. Add the onion
and garlic, and sweat them until soft and translu-
cent. Deglaze the pan with Madeira and reduce
by one-third. Add the bay leaf and the roasted
mushrooms and stir to combine.

3. Heat the heavy cream in another saucepan
until warm, and add it to the mushrooms. Sim-
mer until the flavors are blended and the cream
is reduced by half. Season with salt and pepper.

Morel and fava bean topping

4. Melt the remaining 4 tablespoons butter in a
wide saute pan, and add the shallots and thyme
Cook until the shallots are softened and translu
cent. Add the morel mushrooms and toss to co
with the shallots. Cook until the morels are
slightly wilted. Season with salt and pepper. Toss
in the fava beans and warm through.

Fish:

5. Season the fish on all sides with salt and fresh
ground black pepper. Heat a grill or cast-iron ski
let over medium-high heat. When the grill is hot.
brush with oil, and place the fish presentation-
side down. Cook, turning once, 2 to 3 minutes or
each side, or until the fillets are cooked through.

Presentation:

6. Spoon the warmed porcini crema among 4
plates, then top with a halibut fillet. Spoon the
morels and fava beans over the fish. Drizzle
extra-virgin olive oil and serve. Serves 4.