Crusted Halibut on Green Lentils
Halibut fillets topped with herbs are served with a lentil ragout flavored with a bit of orange zest, coriander, and cumin. Sauteed mushrooms surround the fish; a rich sauce based on red Zinfandel and herbs accents the dish. Substitute any firm-fleshed white fish for the halibut if necessary.
Ingredients
- Lentils
- Green Lentils - 1 cup
- Chicken Stock (see Cooking Basics) - 3 cups
- Onion - 1/4
- Garlic Cloves - 2, crushed
- Bouquet garni - (celery stalk, carrot, thyme sprig and leek, tied together)
- Unsalted Butter - 4 tablespoons
- Shallots - 1/2 cup, thinly sliced
- Orange Zest - 1-1/2 tablespoon, grated
- Coriander seeds - 1 teaspoon, toasted and ground
- Cumin Seeds - 1 teaspoon, toasted and ground
- Chives - 4, minced
- Parsley Sprigs - 1, stemmed and chopped
- Mixed wild mushrooms - 1 pound (chanterelle, lobster, cepes, and black trumpet)
- Thyme, tarragon, and parsley - 2 sprigs each
- Sauce
- Shallots - 2, minced
- Finely diced carrot - 1 tablespoon
- Reserved mushroom stems and trimmings
- Unsalted Butter - 2 tablespoons
- Red Zinfandel wine - 1-1/2 cups
- Rich poultry stock (see Cooking Basics) - 1-1/2 cups
- Reserved herb stems
- Chives - 3, chopped
- Salt and freshly ground black pepper
- Splash of white truffle oil (optional) - or 2 tablespoons unsalted butter
- Crusted Halibut
- Unsalted Butter - 2 tablespoons
- Light olive oil - 3 ounces
- Halibut fillets - four, 5- to 6-ounce (alt. cod or other firm-fleshed white fish))
- Salt and freshly ground black pepper
- Mushrooms
- Mushrooms - above
- Leeks - 1/2 cup, white part only, sliced thin
- Juice of 1/2 lemon
- Garnish
- Canola oil - 1 cup
- Leeks - 1, white part only, cleaned and cut into fine julienne
- Kosher salt to taste
- Chives - 12, each cut into 3 pieces
Instructions
To prepare the lentils: Pick over the lentils, removing any foreign objects and dried lentils. Put in a saucepan with the stock, onion quarter, garlic cloves, and bouquet garni. Bring to a boil over medium-high heat. Skim any foam, reduce the heat to medium-low, and simmer 20 - 25 minutes, until the liquid is absorbed and the lentils are soft. Remove and keep warm.
Clean the mushrooms. Remove the stems; reserve the stems and trimmings for the sauce.
Remove the stems from the herbs and reserve for sauce; chop the herbs and mix together.
To make the sauce: Combine the shallots, carrot, mushroom stems and trimmings, and butter in a heavy saucepan. Place over medium heat and cook, stirring frequently, until the vegetables are lightly browned. Drain any excess butter from the pan. Add the red wine and stir up any browned bits. Increase the heat to medium-high and cook until the liquid has reduced by three-fourths in volume. Add the stock, herb stems, and chives. Reduce the heat to medium and cook until the liquid has reduced and the stock becomes syrupy. Adjust seasoning with salt and pepper. Strain through a fine-meshed sieve, then whisk in a splash of truffle oil or the butter. Keep warm; an insulated bottle works well for this.
To prepare the fish: Preheat the oven to 350 F. Combine the butter and 1 tablespoon of the olive oil in a large saute pan or skillet. Brush the fish fillets lightly with a little of the oil and season with salt and pepper. Place the pan over medium-high heat and melt the butter; swirl to blend. When hot, add the fillets, skin-side down. Sear until lightly browned; turn and brown the flesh side. Remove the fillets, reserving the cooking skillet, and place them in a baking pan, flesh-side up. Sprinkle with half of the chopped mixed herbs. Bake until cooked all the way through, about 8 minutes.
To prepare the mushrooms: In the same skillet in which the fish was cooked, heat the remaining olive oil over medium-high heat. When hot, add the mushrooms and saute, tossing or stirring gently, until they begin to soften. Add the leeks and season with salt and pepper. Continue to cook until browned. Add in the lemon juice and toss. Add 2 tablespoons of the reserved sauce. Toss again and add the remaining herbs. Toss or stir until the sauce glazes the mushrooms. Set aside and keep warm.
To finish the lentils: Heat the butter in the lentils recipe in a saucepan and add the shallots. Saute over medium heat until the shallots are golden. Stir in the cooked lentils and warm over medium heat. Season with the orange zest, ground spices, chopped herbs, salt, and pepper. Keep warm.
To prepare the leek garnish: Heat the oil to 360 F in a saucepan or deep fryer. Drop in the leek pieces and fry until they float, 10 to 15 seconds. Remove with a slotted spoon and drain on paper towels. Season with kosher salt.
To serve: Place a mound of lentils in the center of each warmed serving plate. Place one fish fillet on each mound of lentils. Surround the lentils and fish with mushrooms and leeks. Spoon sauce around the plates over the mushrooms. Sprinkle chive sticks over the plate and pile fried leeks on top of the fish. Additional truffle oil may be sprinkled around the edges of the plates.
