Cook the Book: Braised Halibut with Asparagus and Wild Mushrooms

Name: Cook the Book: Braised Halibut with Asparagus and Wild Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunches asparagus, trimmed; 1 slice bacon, cut into ¼-inch-wide strips; 113 grams chanterelles; 1 Tbsp sliced chives, to garnish; 2 Tbsps extra virgin olive oil; 2 Tbsps minced garlic; 680 grams halibut fillets; 113 grams oyster mushrooms; 1 Tbsp chopped Italian parsley; 8 pearl onions; 4 servings Fine sea salt and freshly ground white pepper; 1 Tbsp minced shallot; 2 Tbsps thyme leaves; 3 tomatoes, cored, peeled, and cut into ¾-inch-thick wedges; 227 grams unsalted butter, softened; 473 milliliters veal jus (if this is not available, substitute reduced beef stock)

Cook the Book: Braised Halibut with Asparagus and Wild Mushrooms might be just the main course you are searching for. This recipe serves 4. One serving contains 891 calories, 59g of protein, and 66g of fat. Head to the store and pick up thyme leaves, bacon, butter, and a few other things to make it today. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Bring a pot of salted water to a boil.

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Water

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Pot

Add the asparagus and cook 3 to 4 minutes, until just barely tender.

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Asparagus

Drain and immediately plunge into an ice water bath to cool; drain and set aside.

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Water

In a large casserole, cook bacon over medium heat until it has rendered its fat and is crisp.

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Bacon

Drain on a paper towel.

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Paper Towels

Pour off all the bacon fat from the casserole; melt the butter.

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Bacon Drippings

Butter

Add the pearl onions and 1 tablespoon water and cook until tender.

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Pearl Onion

Water

When the onions are tender, add all the mushrooms and the garlic butter, season with salt and white pepper, and cook until the mushrooms are softened, about 5 minutes.

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Garlic Butter

White Pepper

Mushrooms

Onion

Salt

Meanwhile, season the halibut on both sides with salt and white pepper.

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White Pepper

Halibut

Salt

Add the veal jus to the pot and bring to a boil.

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Veal

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Pot

Add the halibut, cover, and cook for 2 minutes.

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Halibut

Add the asparagus, tomatoes, and bacon to the casserole. Bring back to a simmer and cook for another 2 to 4 minutes, until a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels just warm when touched to your lip.

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Asparagus

Tomato

Bacon

Fish

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Metal Skewers

Garnish the fish with sliced chives and serve at the table from the casserole.

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Chives

Fish

Garlic Butter

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Garlic Butter

- makes about 1/2 pound -

Wrap the parsley in a square of cheesecloth (or paper towel) and squeeze to remove excess moisture.

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Parsley

Wrap

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Cheesecloth

Paper Towels

Whip the butter in the bowl of a stand mixer until creamy. (This can also be done by hand in a large mixing bowl.)

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Butter

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Mixing Bowl

Stand Mixer

Add the garlic, shallot, and parsley and mix well.

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Parsley

Shallot

Garlic

Transfer the butter to a plastic container and store, tightly sealed, for up to 1 week in the refrigerator or up to 1 month in the freezer.

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Butter

Tomato Confit

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Tomato

- makes about 30 pieces -

Preheat the oven to 200°F.

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Oven

Line a baking sheet with parchment paper and arrange the tomatoes on the pan. Season the tomatoes with salt and white pepper and drizzle with the olive oil.

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White Pepper

Olive Oil

Tomato

Salt

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Baking Paper

Baking Sheet

Frying Pan

Sprinkle the thyme leaves over the tomatoes.

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Thyme

Tomato

Bake the tomatoes for 1 to 1 1/2 hours, until they’ve collapsed and flattened a bit and have browned lightly.

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Tomato

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Oven

Remove from the oven and let cool to room temperature.

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Oven

Transfer the tomatoes to a container and store, tightly sealed, in the refrigerator for up to 1 week.

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Tomato

Equipment

Ingredients

Servings:

1bunches

asparagus, trimmed 1slice

bacon, cut into ¼-inch-wide strips 113grams

chanterelles 1Tbsp

sliced chives, to garnish 2Tbsps

extra virgin olive oil 2Tbsps

minced garlic 680grams

halibut fillets 113grams

oyster mushrooms 1Tbsp

chopped Italian parsley 8

pearl onions 4servings

Fine sea salt and freshly ground white pepper 1Tbsp

minced shallot 2Tbsps

thyme leaves 3

tomatoes, cored, peeled, and cut into ¾-inch-thick wedges 227grams

unsalted butter, softened 473milliliters

veal jus (if this is not available, substitute reduced beef stock)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Scarpetta Pinot Grigio. It has 4.2 out of 5 stars and a bottle costs about 13 dollars.