Porcini-crusted halibut with cabernet-butter sauce

May 23, 2007

Serves 4

2 ounces dried porcini mushrooms 1 cup fish stock (optional) 2 shallots, finely chopped 1/2 cup cabernet or other full-bodied red wine Salt and pepper, to taste 1/2 cup cabernet vinegar or other red wine vinegar 1 cup (2 sticks) unsalted butter, at room temperature 2 pounds boneless halibut, cut into 4 even pieces 2 tablespoons grapeseed or canola oil 2 ounces small peppery greens, such as peppercress or watercress 1. Set the oven at 250 degrees. Spread the porcini on a rimmed baking sheet and bake them for 15 minutes or until they are brittle. Leave to cool.

2. In a food processor, work the porcini into a fine powder; transfer to a deep plate.

3. In a saucepan, combine the fish stock, if using, shallots, red wine, and a pinch of salt. Bring to a boil and let the mixture bubble steadily until it reduces to 2 tablespoons.

4. Stir the vinegar into the red wine mixture. Let it bubble up again until it reduces to 1 to 2 tablespoons. Remove the saucepan from the heat for 1 minute. Whisk in the butter 1 tablespoon at a time on a low burner. Taste for seasoning and add more salt, if you like.

5. Set the wine sauce in a warm place. It should not boil or it will curdle.

6. Set a large skillet over medium-high heat. Sprinkle the halibut with salt and pepper. Dredge both sides in the porcini powder.

7. Add the oil to the hot skillet. Set the halibut pieces carefully in the pan. Cook them for 3 minutes on the first side, then 2 minutes on the second side, or until they are just opaque in the middle.

8. Set a piece of halibut on each of 4 warm dinner plates. Spoon the sauce over and around the fish. Arrange the greens on top of the fish. Adapted from Chris Douglass