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Oven Roasted Halibut Filet with Oyster Mushrooms and Sweet Soy Demi
Ingredients
| * | 1 tbls. canola oil |
| * | 2 lbs. halibut filet, cut into four servings |
| * | 1/2 tsp. kosher salt |
| * | 1/2 tsp. black pepper |
| * | 2 tbls. butter |
| * | 1 lb. oyster mushrooms, cleaned |
| * | 4 small baby bok choy, cut into halves and blanched |
| * | FOR THE SWEET SOY DEMI: |
| * | 1/4 cup soy sauce |
| * | 1/4 cup mushroom soy |
| * | 1/2 cup granulated sugar |
| * | 1/4 cup fresh thyme |
| * | 1/4 cup fresh ginger |
| * | 1 cup veal demi glace |
| * | FOR THE HERBS SALAD: |
| * | 1/4 cup chervil sprigs |
| * | 1/4 cup cilantro leaves |
| * | 1/4 Thai basil chiffonade |
| * | 1/4 cup tarragon leaves |
| * | 1/4 cup alfalfa sprouts |
Instructions
| 1 | On a burner, heat up a 12-inch saute pan with canola oil. Season halibut filets and place in the hot pan. Add 1 tablespoon of butter and cook for 2 to 3 minutes or until it starts to turn brown. |
| 2 | Place in a 500 degree oven for 5 to 8 minutes, depending on the thickness of the filet. |
| 3 | Heat up a second saute pan, add remaining 1 tablespoon of butter and place the mushrooms in the pan. Saute until the mushrooms start to get brown. Add baby bok choy, season and cook for 2 minutes. |
| 4 | To prepare the Sweet Soy Demi, combine all ingredients in a heavy saucepan. Bring to a boil. Reduce the heat, simmer for 15 minutes and strain. |
| 5 | To prepare the Herbs Salad, mix all herbs and sprouts together and soak in cold water for 5 minutes. Strain. |
| 6 | To serve, take 4 warm large white plates and put 1/4 of the mushroom and bok choy mixture in the center of each plate. Place halibut on top of the vegetables. Put 1 ounce of sauce on top of fish on each plate. Place 1 tablespoon of herbs salad on top of each fish. |
Source
Chef Omar Laaraj, Baang Cafe & Bar, Greenwich, CT and Baang Cafe at Woodbury Commons, Woodbury, NY