Halibut Recipe
Poached Halibut; Truffled Morels, Wild Mushroom Bouillon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Poached Halibut
Truffled Morels
Wild Mushroom Bouillon
Finishing & Plating
Method
Wild Mushroom Bouillon
- 1
Hydrate porcini
Place the dried porcini in 1 cup of warm water to rehydrate for 20 minutes. Reserve soaking liquid, strain through a fine sieve or coffee filter to remove grit, and set aside.
- 2
- 3
Simmer bouillon
Add the sliced wild mushrooms, rehydrated porcini (reserve the soaking liquid separately), the reserved strained porcini soaking liquid (about 3/4 cup) and cold water (adjust to total 4 cups). Bring to a gentle simmer, reduce heat to low and simmer uncovered for 25–30 minutes to extract flavor.
- 4
Season and strain
After simmering, add 1 tsp soy sauce/tamari, 1/2 tsp salt and the peppercorns for final seasoning. Taste and adjust. Strain the bouillon through a fine mesh sieve lined with cheesecloth into a clean pot, pressing on solids to extract liquid. Discard solids. Keep warm on very low heat.
Poached Halibut
- 5
Prepare poaching liquid
In a wide, shallow sauté pan or skillet large enough for the fillets, combine 1 cup dry white wine, 2 cups water, 2 tbs lemon juice, 3 thyme sprigs, 1 bay leaf, 1 tsp salt and 1 tsp cracked pepper. Bring to a gentle simmer over medium heat.
- 6
Add butter and adjust temperature
Once simmering, reduce heat to low and stir in 2 tbs unsalted butter so it melts into the liquid. The poaching liquid should be at a gentle barely-simmering temperature (about 170–180°F / 75–82°C) — small bubbles around the edge, not a rolling boil.
- 7
Poach halibut
Slide the halibut fillets into the poaching liquid in a single layer. Spoon some hot liquid over the tops. Poach gently, uncovered, for 6–8 minutes depending on thickness, until the fish is opaque and flakes easily with a fork (internal temperature ~135–140°F / 57–60°C).
- 8
Finish and rest
Use a slotted spatula to transfer the poached fillets to a warm plate and tent lightly with foil to keep warm while final components are prepared. Strain a cup of the poaching liquid through a fine sieve into a small saucepan and keep warm; it can be reduced slightly for spooning if desired.
Truffled Morels
- 9
Prepare morels
If using dried morels, rehydrate in warm water for 20 minutes, then drain and reserve liquid (strain). If using fresh, clean them carefully with a soft brush and trim ends, then slice larger ones in half.
- 10
Sauté shallot and garlic
In a medium skillet over medium heat, melt 1 tbs unsalted butter. Add the finely minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.
- 11
Cook morels
Add the prepared morels to the skillet and increase heat to medium-high. Sauté until they release moisture and begin to brown, about 4–5 minutes. Deglaze the pan with 2 tbs dry white wine, scraping any fond.
- 12
Finish with cream and truffle
Lower heat to medium-low, stir in 1 tbs heavy cream and 1 tsp truffle oil. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook 1–2 more minutes to combine. Taste and adjust truffle oil sparingly — you want a delicate aroma. Stir in chopped chives and keep warm.
Finishing & Plating
- 13
Mount bouillon
Bring the strained wild mushroom bouillon back to a gentle simmer. Remove from heat and whisk in 1 tbs cold unsalted butter, a little at a time, to give the broth a silkier mouthfeel. Keep warm but do not boil after mounting.
- 14
Plate fish and components
Ladle a shallow pool of the warm wild mushroom bouillon onto each warmed plate. Place one poached halibut fillet in the center. Spoon a generous portion of the truffled morels either atop or beside the halibut.
- 15
