Jul 13 2026
Restaurants›Drift›Butter-poached Halibut Recipe

Butter-poached Halibut Recipe

Inspired by Drift
Time1h
Serves4

With sunchoke purée and chips, pickled cinnamon cap mushrooms, and a drizzle of sea truffle oil

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Ingredients

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Butter-Poached Halibut

Sunchoke Purée

Pickled Cinnamon Cap Mushrooms

For Serving

Method

Butter-Poached Halibut

  1. 1

    Prepare the Butter

    In a small saucepan, melt the butter over low heat until it's just melted. Do not allow it to brown.

  2. 2

    Poach the Halibut

    Season the halibut fillets with salt and pepper. Carefully place the fillets in the melted butter and poach for about 8-10 minutes, or until the fish is opaque and flakes easily with a fork.

Sunchoke Purée

  1. 3

    Cook the Sunchokes

    Peel and chop the sunchokes. Boil them in salted water until tender, about 15-20 minutes.

  2. 4

    Blend the Purée

    Drain the sunchokes and transfer them to a blender. Add heavy cream and butter, then blend until smooth. Season with salt to taste.

Pickled Cinnamon Cap Mushrooms

  1. 5

    Prepare the Pickling Liquid

    In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, and thyme. Bring to a boil, stirring until sugar and salt dissolve.

  2. 6

    Pickle the Mushrooms

    Place the mushrooms in a jar and pour the hot pickling liquid over them. Let them cool to room temperature, then refrigerate for at least 2 hours before serving.

Assembly

  1. 7

    Plate the Dish

    On a plate, spread a spoonful of sunchoke purée, place a poached halibut fillet on top, and garnish with pickled cinnamon cap mushrooms. Drizzle with sea truffle oil and serve with potato chips on the side.

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