Porcini-Crusted Halibut With Cabernet Vinegar Sauce
Ingredients
- 4 8-ounce halibut filet portions
- 2 ounces dried porcini mushrooms
- 3 tablespoons vegetable oil (grape seed, peanut or canola)
- 2 shallots, peeled and finely diced
- 1/2 cup Cabernet wine
- 1/2 cup Cabernet vinegar
- 1/2 pound unsalted butter
- 1 pound heirloom potatoes (small and mixed varieties)
- Salt and pepper to taste
Directions
- Spread dried porcini mushrooms on a cookie sheet and dry further in a 250-degree oven for about 15 minutes or until brittle. Allow to cool and pulverize to a fine powder in a blender. Set aside.
- In a non-reactive saucepan, combine shallots and red wine, along with a good pinch of salt. Bring to a boil and reduce until about 2 tablespoons remain. Add Cabernet vinegar and reduce again until almost dry (about 1-2 tablespoons). Remove from heat for a moment. Return pan to very low heat and begin adding butter one tablespoon at a time, whisking continuously. Adjust seasoning and set aside.
- Scrub and cut potatoes in half. Season potatoes with salt and pepper, toss in oil and put cut side down on baking dish and roast in a 450-degree oven.
- Dredge halibut filets in porcini powder, season with salt and pepper. Sear filet in oil in a hot heavy saute pan. Put pan in the oven and finish, about 5 to 7 minutes.
- Remove everything from oven and plate fish with potatoes and sauce. Seasonal steamed vegetables such as Swiss chard, peas, spinach or asparagus are recommended as an accompaniment.
