Seared Halibut with Wild Mushroom Ragout

Seared_Halibut_with_Wild_Mushroom_Ragout

adapted from Williams Sonoma:  Cooking from the Farmers’ Markets

We are all huge fans of mushrooms in our house and the mushroom ragout in this recipe is outstanding – it would work not only with halibut, but with many other dishes as well.  Feel free to use any combination of wild mushrooms you can get your hands on.  I tried Lions Mane mushrooms for the first time with this recipe.  They were amazing.

 

(7 votes, average: 4.57 out of 5)
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Seared Halibut with Wild Mushroom Ragout

Ingredients

  • 1 cup chicken broth
  • 2 tsp unsalted butter
  • 1 tsp plus 2 tsp olive oil
  • 1 pound fresh button mushrooms, cleaned and halved
  • 1 pound mixed morel, oyster and shiitake mushrooms, cut into similar sized pieces
  • 1/4 cup heavy cream
  • 2 cloves garlic, minced
  • 2 Tbsp flat leaf parsley, chopped
  • Salt and freshly ground black pepper
  • 4 skinless halibut (or red snapper) filets

Instructions

  1. In a small saucepan, bring the chicken broth to a boil and reduce by half, 3-5 minutes. Remove from the heat and set aside.
  2. In a large frying pan over medium-high heat, melt the butter with the 2 teaspoons of the olive oil. Add all the mushrooms and sauté until golden, 5-6 minutes. Add the chicken broth, cream, garlic, parsley and simmer over medium heat until reduced by half, 3-4 minutes. Season with salt and pepper. Cover the pan and turn the heat to low.
  3. Heat a large nonstick frying pan over medium-high heat for 2-3 minutes. Add the remaining 1 tablespoon of olive oil. Add the fish and sauté, turning once, until browned on both sides and opaque through when pierced with a knife, about 8 minutes total. To serve, spoon mushroom sauce over the fish.

Yield: 6

Melissa Lieser
Melissa Lieser

Melissa Lieser began her training in Culinary Arts at Kendall College in Chicago, Illinois and most recently at the French Culinary Institute in New York City, where she graduated with distinction and at the top of her class. She has worked in multiple kitchens across the United States and is the founder of missysrecipes.com. Melissa spends her time raising her two amazing children, reading, and exploring the city. She promotes the use of seasonal, local and fresh ingredients to create flavorful and simple dishes.

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Marla
13 years ago

Looks like a wonderful meal!

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