Wild Halibut Recipe

Preheat and prepare

Preheat oven to 220°C (425°F). Toss halved baby potatoes with 2 tbs olive oil, chopped rosemary, smashed garlic cloves, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast for 25–35 minutes, turning once halfway, until golden brown and fork-tender. Remove from oven, discard smashed garlic, keep warm.

Rehydrate porcini

Place dried porcini mushrooms in a small bowl and pour 150 ml hot water over them. Let sit 20 minutes. Strain, reserving liquid; chop porcini roughly and skim any grit from the liquid, then reserve 60 ml of the soaking liquid for the sauce.

Sauté aromatics

In a wide sauté pan over medium heat, melt 1 tbs butter with 1 tbs olive oil. Add minced shallot and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant, taking care not to brown.

Add chopped porcini to the pan and sauté 2 minutes to warm through. Pour in 60 ml dry white wine to deglaze the pan, scraping any browned bits, and reduce until nearly evaporated (about 1–2 minutes).

Add 120 ml stock and the reserved 60 ml porcini soaking liquid; simmer gently for 3–4 minutes to meld flavors. Stir in 60 ml heavy cream and simmer 2–3 minutes until slightly thickened.

Remove pan from heat and whisk in remaining 2 tbs butter, chopped rosemary, lemon juice, and most of the thinly sliced black truffle (reserve a few slices for garnish). Season to taste with salt and pepper. If using truffle oil instead of fresh truffle, add 1/2 tsp truffle oil off heat and adjust to taste.

Prepare fish

Pat halibut fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper (divided between fillets). Lightly dust both sides with the 2 tbs flour, shaking off excess.

In a large nonstick or stainless-steel skillet, heat 1 tbs olive oil and 1 tbs butter over medium-high heat until shimmering. Add halibut and sear without moving 3–4 minutes until a golden crust forms. Carefully flip and cook 2–3 minutes more until fish reaches an internal temperature of 55–60°C (130–140°F) and flakes easily but remains moist. Transfer fish to a plate and tent loosely with foil to rest for 2 minutes.

Return the porcini-truffle sauce to low heat if needed and spoon a tablespoon of sauce into the skillet juices to combine (this picks up browned bits and warms the sauce). Taste and adjust seasoning. Plate each halibut fillet and spoon warm porcini-truffle sauce over the top, finishing with reserved fresh truffle slices.

While potatoes roast and fish sears, bring a medium pot of salted water to a boil. Blanch baby carrots 3–4 minutes until just tender and broccolini 2–3 minutes until bright green and tender-crisp. Shock both in an ice bath to preserve color, then drain.

In a sauté pan over medium heat, warm 1 tbs olive oil and 1 tsp butter. Add drained carrots and broccolini, sauté 2–3 minutes to reheat and glaze lightly. Season with sea salt and freshly ground black pepper to taste.

Divide roasted potatoes and glazed organic vegetables between two plates. Place a halibut fillet on each plate atop a small pool of sauce, spoon additional sauce around. Garnish with microgreens or chopped parsley, a light drizzle of olive oil or truffle oil if using, and a lemon wedge on the side. Serve immediately.