Steamed Halibut Recipe
Steamed Halibut; Truffled Morels Wild Mushroom Bouillon
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Ingredients
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Steamed Halibut
Truffled Morel Wild Mushroom Bouillon
Garnish (optional)
Method
Truffled Morel Wild Mushroom Bouillon
Soak morels
Place dried morels in a bowl and pour 300 ml of just-boiled water over them. Let soak 20–30 minutes until rehydrated and soft. Reserve the soaking liquid by gently pouring through a fine mesh sieve lined with a paper towel or coffee filter to remove grit; set liquid aside and chop the soaked morels (reserve a few whole for garnish if desired).
Sweat aromatics
In a medium saucepan, melt 1 tbsp unsalted butter over medium heat. Add the minced shallot and crushed garlic and sweat gently for 2–3 minutes until translucent and fragrant but not browned.
Deglaze and simmer
Add the chopped rehydrated morels to the pan and cook 2 minutes. Pour in 60 ml dry white wine and cook for 1–2 minutes to reduce slightly. Add the reserved morel soaking liquid (be careful not to pour in any sediment) and 500 ml vegetable or fish stock, plus the two thyme sprigs. Bring to a gentle simmer and cook uncovered for 12–15 minutes to concentrate flavors.
Finish bouillon
Remove thyme sprigs. Stir in 1 tsp light soy sauce and season with 1 tsp fine sea salt and 1/2 tsp black pepper, tasting and adjusting lightly. Off the heat, swirl in 15 g cold cubed butter to mount the bouillon and add a velvety sheen. Stir in 1 tsp truffle oil to finish, then keep warm on the lowest heat or hold in a thermos until plating.
Steamed Halibut
Prep fish
Pat the halibut fillets very dry with paper towels. Season both sides evenly with 1 tsp fine sea salt and 1 tsp white pepper. Brush lightly with the 2 tbsp melted butter and drizzle the 1 tbsp lemon juice over each fillet. Allow to rest 5 minutes to let flavors penetrate.
Steam fish
Set up a steamer: bring 2–3 cm of water to a simmer in a wide skillet fitted with a steamer basket or use a bamboo steamer over a wok. Reduce heat to maintain a gentle simmer. Place fillets in a single layer in the steamer (use parchment or a lightly oiled plate if not using a basket). Cover and steam for 6–8 minutes for 6–8 oz fillets (steam time depends on thickness) until the fish is opaque and flakes easily with a fork; internal temperature should reach about 60–63°C (140–145°F) for moist doneness.
Rest and finish
Carefully remove fillets from the steamer and transfer to warm plates. Spoon a ladle (about 60–80 ml) of the truffled morel bouillon around or slightly over each fillet. Sprinkle the chopped fresh chives over the fish and add microgreens and lemon zest strips if using. For extra sheen, dot a few drops more of truffle oil over the finished plate.
