Brodo With Pacific Halibut Quenelle And Shaved Wild Mushrooms Recipes

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HALIBUT WITH MUSHROOMS



Halibut With Mushrooms image

Quick and elegant topping for fish and delicious too! Tasty combination. Adapted from Canadian Living magazine.

Provided by Derf2440

Categories     Halibut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups thinly sliced cremini mushrooms or 2 cups white mushrooms
2 green onions, thinly sliced
1/3 cup light mayonnaise
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
1 teaspoon gingerroot, grated or 1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper
4 halibut steaks or 4 halibut fillets

Steps:

  • In a bowl, mix together, mushrooms, onions, mayonnaise, parsley, lemon juice, ginger, salt and pepper; set aside.
  • Place fish on greased rimmed baking sheet or broiling pan; broil for 5 minutes.
  • With a lifter, turn fish over; spread mushroom mixture evenly over fish.
  • Broil until mushroom mixture is golden brown and fish flakes easily when tested, about 5 minutes.

PICKLED MUSHROOMS



Pickled Mushrooms image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 28m

Yield 6 servings

Number Of Ingredients 8

1/4 cup salt
4 cups water
2 pounds assorted wild mushrooms, stemmed
4 cups white wine vinegar
1 tablespoon toasted coriander
2 jalapenos
2 fresh bay leaves
1 tablespoon toasted mustard seed

Steps:

  • Mix the salt and water, and pour brine over mushrooms. Let mushrooms sit in the refrigerator, covered for 24 hours.
  • Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry. In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil.
  • Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish for meat dishes.

HALIBUT WITH MUSHROOMS



Halibut with Mushrooms image

Categories     Salad     Mushroom     Bake     Halibut

Yield serves 10

Number Of Ingredients 20

1/4 cup olive oil
4 tablespoons unsalted butter
4 large leeks, white and light-green parts only, cut into thin matchsticks, well washed, and dried (about 10 cups)
4 shallots, thinly sliced into rings (1 cup)
8 medium garlic cloves, thinly sliced
Coarse salt and freshly ground pepper
10 halibut fillets (each 6 ounces, 1 inch thick; preferably square cuts), skinned
2 pounds oyster mushrooms, halved if large
Chive Oil, for drizzling (recipe follows)
Beet Salad, for serving (recipe follows)
Chive Oil
2 large bunches chives (about 2 1/2 ounces), cut into 1-inch lengths
1 cup extra-virgin olive oil
(makes about 3/4 cup)
Beet Salad
8 small golden beets and 8 small red beets, stems trimmed to 1 inch
3/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
4 tablespoons balsamic vinegar
(serves 10)

Steps:

  • Preheat the oven to 400°F. Heat 2 tablespoons oil and the butter in a large skillet over medium heat. Add the leeks, shallots, garlic, and 1/8 teaspoon each salt and pepper. Cook, stirring, until the leeks and shallots are translucent, about 3 minutes. Spread into 2 9 × 13-inch baking dishes, dividing evenly. Top with the fish; season with salt and pepper. Set aside.
  • Heat 1 tablespoon oil in the same skillet over medium heat. Add half of the mushrooms and 1/2 teaspoon salt. Raise heat to medium-high; cook, stirring, until tender, 3 to 5 minutes. Scatter the mushrooms over the fish. Repeat with the remaining oil and mushrooms and 1/2 teaspoon salt.
  • Bake until the fish is cooked through, 18 to 20 minutes. Transfer to plates. Drizzle with chive oil. Serve with beet salad.
  • Chive Oil
  • Cook the chives in a small pot of boiling water until bright green, about 10 seconds. Drain; run under cold water. Pat dry.
  • Put the chives in a blender. With the machine running, add the oil in a slow stream; puree. Let stand 1 hour. Strain through a damp cheesecloth-lined sieve; discard the solids.
  • Beet Salad
  • Preheat the oven to 400°F. Drizzle the beets with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Cover with foil. Bake until tender, about 65 minutes.
  • Let cool. Rub off the skins with paper towels; discard the skins. Cut into wedges. Put the golden and red beets into separate bowls.
  • Whisk the vinegar and remaining oil in a small bowl; season with salt and pepper.
  • Drizzle the beets in the bowls with dressing. Season with salt and pepper, if desired. Toss together just before serving.

ESCARGOT WITH WILD MUSHROOMS



Escargot with Wild Mushrooms image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings as an appetizer, 2

Number Of Ingredients 15

1 shallot, chopped, plus 1 shallot chopped
1 tablespoon butter, plus 1 tablespoon, plus 2 tablespoons
1 cup sliced oyster mushrooms
1 cup sliced morels
1 cup sliced shiitakes
20 jumbo snails, poached in lightly salted water and removed from their shells
1 tablespoon sliced garlic
1/2 cup Cognac
2 cups Cabernet Sauvignon
1 bay leaf
2 sprigs thyme
1 cup veal stock
1 drop truffle oil
1 cup chopped chives
Salt and freshly ground black pepper

Steps:

  • Saute 1 chopped shallot with 1 tablespoon butter until the shallots are soft. Add the sliced mushrooms and saute until the mushrooms have released their liquid and it has evaporated. Set aside and keep warm.
  • In a separate pan, saute the remaining chopped shallot in 1 tablespoon butter. Add the snails and the garlic to the pan and toss. Remove the pan from the heat and add the Cognac. Ignite the Cognac with a lighter or by tilting the pan carefully towards the open flame and letting it catch. Flambe the Cognac until it is almost reduced. Add the Cabernet, bay leaf, and thyme, and reduce the liquid in the pan by two-thirds. Pour the veal stock into the pan and let the sauce simmer for 5 minutes.
  • After the snail mixture has simmered for 5 minutes, add in the mushrooms and remove from the heat. Whisk in the remaining butter and stir in the truffle oil. Adjust seasoning with salt and pepper and top with chives. Serve the snails divided between warm shallow bowls.

ESCARGOT WITH WILD MUSHROOMS



Escargot with Wild Mushrooms image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings as an appetizer, 2

Number Of Ingredients 15

1 shallot, chopped, plus 1 shallot chopped
1 tablespoon butter, plus 1 tablespoon, plus 2 tablespoons
1 cup sliced oyster mushrooms
1 cup sliced morels
1 cup sliced shiitakes
20 jumbo snails, poached in lightly salted water and removed from their shells
1 tablespoon sliced garlic
1/2 cup Cognac
2 cups Cabernet Sauvignon
1 bay leaf
2 sprigs thyme
1 cup veal stock
1 drop truffle oil
1 cup chopped chives
Salt and freshly ground black pepper

Steps:

  • Saute 1 chopped shallot with 1 tablespoon butter until the shallots are soft. Add the sliced mushrooms and saute until the mushrooms have released their liquid and it has evaporated. Set aside and keep warm.
  • In a separate pan, saute the remaining chopped shallot in 1 tablespoon butter. Add the snails and the garlic to the pan and toss. Remove the pan from the heat and add the Cognac. Ignite the Cognac with a lighter or by tilting the pan carefully towards the open flame and letting it catch. Flambe the Cognac until it is almost reduced. Add the Cabernet, bay leaf, and thyme, and reduce the liquid in the pan by two-thirds. Pour the veal stock into the pan and let the sauce simmer for 5 minutes.
  • After the snail mixture has simmered for 5 minutes, add in the mushrooms and remove from the heat. Whisk in the remaining butter and stir in the truffle oil. Adjust seasoning with salt and pepper and top with chives. Serve the snails divided between warm shallow bowls.

PAN-ROASTED HALIBUT WITH CLAMSHELL MUSHROOMS AND LEMON BUTTER SAUCE



Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce image

Mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish or not, I hope you give this super simple yet fabulous recipe a try soon.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 2

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon butter
¼ cup clamshell mushrooms, or more to taste
salt and freshly ground black pepper to taste
2 (7 ounce) halibut fillets
1 pinch cayenne pepper, or to taste
¼ cup water
½ lemon, juiced
1 ½ tablespoons butter, room temperature but not soft
1 tablespoon chopped flat-leaf Italian parsley

Steps:

  • Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.
  • Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
  • Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
  • Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 0.6 g, Cholesterol 101.5 mg, Fat 25.8 g, Fiber 0.2 g, Protein 41.8 g, SaturatedFat 10.7 g, Sodium 211.6 mg, Sugar 0.2 g

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