Email to Cat      

Roasted Halibut Cheeks with Mushrooms

Source of Recipe


Kerry Sear, Cascadia Restaurant






List of Ingredients



• 1 tsp minced shallots
  
• 2 cups Chanterelle mushrooms
  
• 2 ounces clarified butter or canola oil
  
• 2 ounces white wine
  
• 2 Tbsp butter
  
• 4 ounces chicken stock
  
• 1 tsp chopped parsley
  
• 8 ounces halibut cheeks
  
• Salt, to taste
  






Instructions



1. Saute the shallots and mushrooms in 1 ounce clarified butter or canola oil. Cook over high heat 2 minutes, until mushrooms start to wilt.
   
   
2. Add white wine and saute another 30 seconds. Add butter. Add chicken stock and simmer until liquid reduces by half. Add parsley.
   
   
3. Season halibut with salt. Brown in a skillet with the remaining 1 ounce of clarified butter or canola oil. (The halibut is best served medium-rare.) Serve halibut on top of mushrooms and sauce.
   
   Serves 2