J – This dish will live forever in infamy …
It was part of what we will now call “Butter Day.” Many delicious dishes came from Butter Day … we also used over ¾ pound of butter, minimum. We were clearly being Human. then.
In Mindfulness, you can likely subtract half of the butter called for and still enjoy!
I am a total fish fan. Halibut, especially.
I am also a mushroom junkie. Hedgehogs are in season. Of course, I want to use them.
Additionally, I have discovered the new Micro Guy at the Farmer’s Market. OMG, he has 24+ different flats of micro cells, ready for cutting. You name it, he has it.
You will likely see more micro greens here over the Summer.
The dish at hand is a bit obvious … how do you enhance delicate, rich halibut and maintain those values?
Poach with herbs. Serve with Hedgehogs sauteed in butter over kale.
| Plated Meal Wednesday: Poached Halibut with Hedgehog Mushrooms, Sauteed Kale and Micro Greens |
- 5 Tbsp butter, divided
- 1 shallot, chopped, divided
- ½ Meyer lemon juice
- ½ cup white wine
- 2 sprigs thyme
- ¼ pound halibut
- salt and pepper to taste
- 2 Tbsp canola oil
- 10 Hedgehog mushrooms
- Micro greens for garnish
- In a saute pan, add two tablespoons of butter and melt it on medium heat. Add ½ shallots saute for a minute or until translucent. Add lemon juice, wine, thyme, a good pinch of salt and pepper. Bring to a simmer for 10 minutes.
- Season both sides of the halibut generously with salt and pepper. Set aside until poaching liquid is ready.
- In another saute pan, add a tablespoon of oil and add ¼ of the shallots. Saute the shallots until translucent. Add kale and cook until wilted. Add a pinch of salt and pepper. Turn heat to low or keep in a warm place to keep warm for serving.
- In another saute pan, add the remaining butter and a tablespoon of oil. Let the butter melt and add shallots saute until translucent. Add mushrooms, a pinch of salt and pepper. Saute for a few minutes or until slightly golden brown. Turn down the heat to low and keep warn until ready to serve.
- Add the halibut into the poaching liquid. Cook the halibut for 3 minutes on the first side and about 1 minute to 2 minutes on the other side. Remove from pan and sit aside.
- Place kale on the a serving plate. Top with the halibut. Add the mushrooms over the halibut and garnish with micro greens.
- Serve.
- Enjoy!
Add micro greens. In this case, micro Tatsoi greens.
Delicious. Rich. Subtle. Enjoy.