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Oven Roasted Halibut Filet with Oyster Mushrooms and Sweet Soy Demi
Makes 4 Servings
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
1On 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.
2Place in a 500 degree oven for 5 to 8 minutes, depending on the thickness of the filet.
3Heat 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.
4To 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.
5To prepare the Herbs Salad, mix all herbs and sprouts together and soak in cold water for 5 minutes. Strain.
6To 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