Halibut With Chanterelle Cream Sauce

By Rheanna Kish and The Test Kitchen

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Halibut With Chanterelle Cream Sauce
Photography by Edward Pond

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	357357 cal
pro	32 g32g pro
total fat	23 g23g total fat
sat. fat	10 g10g sat. fat
carb	4 g4g carb
fibre	1 g1g fibre
chol	98 mg98mg chol
sodium	411 mg411mg sodium
potassium	737 mg737mg potassium
% RDI:	-
calcium	99 calcium
iron	1010 iron
vit A	2121 vit A
vit C	22 vit C
folate	1111 folate

Halibut and chanterelle mushrooms were and are an important part of Haida food culture. This flavourful recipe contains dried chanterelles because they're much easier to find than fresh. If you're fortunate enough to find them, substitute 1/2 cup fresh, chopped, for the dried; then replace mushroom soaking liquid with dry white wine and omit lemon juice.

Ingredients

1 pkg (14 g) dried chanterelle mushrooms 1 1pkg (14 g) pkg (14 g)dried chanterelle mushrooms
1 cup boiling water 1 1cup cupboiling water
4 skin-on halibut fillets , (about 6 oz/170 g each)4 4skin-on halibut fillets, (about 6 oz/170 g each)
1/2 tsp salt 1/2 1/2tsp tspsalt
2 tbsp butter 2 2tbsp tbspbutter
2 tbsp olive oil 2 2tbsp tbspolive oil
1 shallot , finely diced1 1shallotshallots, finely diced
1/2 cup whipping cream 1/2 1/2cup cupwhipping cream
1 tsp lemon juice 1 1tsp tsplemon juice
2 tbsp chopped fresh chives 2 2tbsp tbspchopped fresh chivefresh chives

Preparation

Soak chanterelles in boiling water until softened, about 10 minutes. Drain, reserving 1/2 cup of the soaking liquid; coarsely chop. Set aside.

Make several scant 1/4-inch (5 mm) deep slashes in skin of each halibut fillet. Sprinkle with half of the salt.

In large skillet, heat half each of the butter and oil over medium heat; fry fillets, turning once, until opaque and fish flakes easily when tested, 8 to 12 minutes. Transfer to plate; keep warm.

Meanwhile, in separate skillet, heat remaining butter and oil over medium heat; cook shallot and remaining salt until softened, about 2 minutes. Stir in reserved chanterelles; cook, stirring occasionally, until shallots and chanterelles are light golden, about 2 minutes.

Stir in reserved soaking liquid; simmer until reduced to 2 tbsp, about 3 minutes. Stir in cream; simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in lemon juice.

Spoon sauce over fish; sprinkle with chives.

Source : Canadian Living Magazine: July 2011