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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2011
MethodSoak 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.
Nutritional facts Per serving: about
- Sodium 411 mg
- Protein 32 g
- Calories 357.0
- Total fat 23 g
- Potassium 737 mg
- Cholesterol 98 mg
- Saturated fat 10 g
- Total carbohydrate 4 g
- Iron 10.0
- Folate 11.0
- Calcium 9.0
- Vitamin A 21.0
- Vitamin C 2.0