Poached Halibut Recipe

Prepare halibut

Pat halibut fillets dry with paper towels and season both sides lightly with 1/2 tsp of the salt. Let rest at room temperature while you prepare the poaching liquid (10–15 minutes).

Make poaching liquid

In a large shallow pan wide enough to hold all fillets in a single layer, combine the fish stock, 1 cup dry white wine, sliced shallot, smashed garlic, bay leaves, peppercorns, thyme sprigs, and 1 tsp salt. Bring mixture to a gentle simmer over medium heat; do not boil. Reduce heat to low so the surface barely moves — you want liquid temperature around 160–175°F (70–80°C).

Poach halibut

Slide halibut fillets into the poaching liquid, making sure they are mostly submerged. Maintain the temperature at a gentle simmer and poach for 6–8 minutes (depending on thickness) until the fish is opaque and flakes easily with a fork. Use a slotted spatula to carefully transfer fillets to a warm plate. Keep warm while finishing the sauce. Reserve the poaching liquid for later use (do not discard).

Finish poaching liquid (optional beurre monté finish)

Bring the reserved poaching liquid back to a very gentle simmer and whisk in the cold cubed butter, one cube at a time, off the heat to create a glossy, lightly emulsified finish. Taste and adjust seasoning with salt if needed. Keep warm.

Reconstitute dried morels

Place dried morels in a small bowl and cover with 1 1/4 cups hot water. Let soak 20–30 minutes until soft. When reconstituted, lift the morels out with tongs, reserving the soaking liquid. Strain the soaking liquid through a fine-mesh sieve lined with paper towel or cheesecloth to remove grit; you should end up with about 1 cup usable liquid. Roughly chop the reconstituted morels and set aside.

Sauté mushrooms

Heat 2 tbsp unsalted butter in a medium skillet over medium-high heat until foaming. Add the chopped reconstituted morels and the mixed wild mushrooms. Spread them in a single layer and let them brown undisturbed for 2–3 minutes, then stir and cook another 3–4 minutes until deeply colored and most moisture has evaporated. Season with 1/4 tsp salt and 1/8 tsp black pepper.

Build mushroom bouillon

Add the minced shallot and garlic to the skillet and cook 30–45 seconds until fragrant. Deglaze the pan with 1/2 cup dry white wine, scraping up browned bits. Add the strained morel soaking liquid and 1 cup vegetable/mushroom stock. Bring to a gentle simmer and reduce by about one-third, 6–8 minutes, concentrating the mushroom flavor to a thin, flavorful bouillon.

Finish sauce

Stir in 1/4 cup light cream and simmer 1–2 minutes to marry. Reduce heat to low and swirl in 1 tsp white truffle oil. Off heat, stir in the tablespoon chopped parsley and adjust seasoning with remaining 1/4 tsp salt and remaining black pepper to taste. If the poaching liquid was finished with butter (beurre monté), you may combine 1/2 cup of that warm poaching liquid with the mushroom bouillon to create a richer sauce — warm both together gently and whisk to combine.

Warm plates. Spoon a thin pool of the truffled morel and wild mushroom bouillon in the center of each plate.

Place one poached halibut fillet atop the sauce. Spoon a few more sautéed mushrooms over the fillet and drizzle a little of the finished poaching liquid or mushroom bouillon around the fish for gloss and flavor.

Finish each plate with a few microgreens or baby herbs, a light scatter of lemon zest, a drizzle (about 1 tsp) of extra virgin olive oil, and a small pinch of coarse sea salt. Serve immediately.