Rombo Ai Porcini Recipe

Preheat oven to 220°C (425°F). Place a rimmed roasting pan or sheet for potatoes in the oven while it heats.

Place dried porcini mushrooms in a heatproof bowl and pour 120 ml hot water over them. Let soak 20–30 minutes until soft. Strain, reserving the soaking liquid; chop the porcini and reserve the liquid separately (leave any grit at bottom).

Pat halibut fillets dry with paper towels. Season both sides with 1.5 tsp salt and 1 tsp black pepper. Zest the lemon and juice half for the sauce; reserve remaining wedge for vegetables.

Toss halved baby Yukon gold potatoes with 2 tbs olive oil, 1 tsp chopped rosemary, 2 crushed garlic cloves, 1 tsp salt and 1/2 tsp black pepper in a bowl until evenly coated.

Carefully remove the hot sheet/roasting pan from the oven and spread potatoes cut-side down in a single layer. Roast at 220°C (425°F) for 25–30 minutes until golden and crisp outside and tender inside. Toss once halfway if needed for even browning.

When potatoes are done, keep warm in the oven set to low (around 90–100°C / 200°F) while finishing fish.

Bring a medium pot of salted water to a boil. Blanch carrots 2–3 minutes (depending on size) until slightly tender, then add asparagus and sugar snap peas and blanch an additional 1–2 minutes until bright and just tender.

Immediately transfer vegetables to an ice bath to stop cooking. Drain and set aside.

Just before serving, heat 1 tbs butter and 1 tsp olive oil in a sauté pan over medium heat. Add drained vegetables and toss 1–2 minutes to warm through. Season with 1/2 tsp salt, 1/4 tsp pepper and a squeeze of lemon. Keep warm.

Make the porcini base

In a medium skillet, heat 1 tbs olive oil over medium heat. Add minced shallot and cook 2–3 minutes until translucent. Add minced garlic and chopped rehydrated porcini, and cook 2–3 minutes to release aroma.

Pour in 60 ml white wine to deglaze, scraping up any browned bits. Cook until most of the wine has evaporated (about 2 minutes).

Add the reserved porcini soaking liquid, taking care to leave any grit behind (pour through a fine sieve if needed), and 120 ml light stock. Simmer 3–4 minutes to concentrate flavors.

Stir in 60 ml heavy cream and 1 tsp chopped rosemary; simmer gently 2–3 minutes until the sauce coats the back of a spoon. Adjust seasoning with salt and pepper to taste and a little lemon juice (about 1 tsp) to brighten.

Sauté the halibut

In a large heavy skillet (cast-iron or stainless) heat 2 tbs olive oil and 2 tbs butter over medium-high until butter foams. Carefully add halibut fillets presentation side down (if skin on, skin-side down). Sear without moving 3–4 minutes until golden and releasing easily.

Flip fillets and reduce heat to medium. Spoon some of the porcini sauce into the pan around fish (not directly over delicate fillets) and baste with pan butter for 2–3 minutes until fish reaches an internal temperature of 55–60°C (130–140°F) and flakes easily.

Remove fish to a warm plate. Finish the sauce: if it needs thickness, simmer another minute; whisk in remaining 1 tbs butter off heat for gloss. Taste and add salt/pepper/lemon as needed.

Stir in thinly sliced black truffle (or 1/2 tsp truffle oil) into the finished sauce just before plating to retain aroma. Reserve a few truffle slices for garnish.

Divide roasted potatoes and warmed organic vegetables among 4 plates.

Place a halibut fillet atop or beside the potatoes. Spoon porcini-truffle sauce over and around the fish (about 2–3 tbs sauce per plate).

Garnish each plate with a few truffle slices, a sprinkle of microgreens or parsley, a small drizzle of extra virgin olive oil and a pinch of sea salt flakes.

Serve immediately with remaining lemon wedges on the side.