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Cashew-Crusted Halibut, Shaved and Charred Vegetables, Wild Mushroom Broth




Mushroom Broth
  • 1 pound mushrooms, cleaned, large dice

  • 1 onion, large dice

  • 1 stalk celery, large dice

  • 1 carrot, peeled, large dice

  • 3 garlic cloves

  • 1 tablespoon ginger, sliced in ¼-inch pieces

  • 1 tablespoon lemongrass, sliced in ¼-inch pieces

  • 2 bay leaves

  • ½ bunch thyme

  • 1 tablespoon black peppercorns

  • ½ teaspoon red pepper flake

  • ¼ cup soy sauce

  • ¼ cup rice wine vinegar

  • 1 tablespoon honey

  • Kosher salt, to taste

Cashew-Crusted Halibut, Shaved and Charred Vegetables
  • 1 cup cashews

  • 2 tablespoons cilantro, roughly chopped

  • 3 tablespoons butter, melted

  • Salt and pepper to taste

  • ½ cup olive oil, divided

  • 2 zucchini, shaved into long julienne

  • 2 yellow squash, shaved into long julienne

  • 1 red onion, julienned

  • 1 red bell pepper, julienned

  • 1 cup wild mushrooms, large dice

  • 4 halibut filets, cut into 5-ounce portions

  • 1 tablespoon garlic, minced

  • ½ cup white wine

  • 2 tablespoons butter

  • 2 tablespoons chives, thinly sliced

  • Wild mushroom broth


steps Wild Mushroom Broth

  1. In a medium stockpot, place everything except the soy sauce, rice wine vinegar, honey, and kosher salt. Cover with enough water to cover by 2 inches. Bring to a simmer and allow to cook at a light simmer for 4 hours.

  2. Strain the stock through a fine-mesh sieve into another medium stockpot. Add the soy sauce, rice wine vinegar, honey, and salt to taste. Bring to a simmer and adjust seasoning as needed. Strain again through a fine-mesh sieve and reserve warm.

Cashew-Crusted Halibut, Shaved and Charred Vegetables

  1. In a food processor, combine the cashews, cilantro, and melted butter and process to form a medium-sized crust. It should stay together when gently squeezed. Season to taste with salt and pepper.

  2. Working in several batches, heat 2 tablespoons per batch of olive oil in a cast iron skillet over high heat. Season the vegetables with salt and pepper and sear the zucchini, yellow squash, red onion, red bell pepper, and wild mushrooms. Place on a sheet tray to cool. Reserve.

  3. Preheat oven to 450 degrees. Preheat the broiler to medium high.

  4. In a large sauté pan, heat the oil over medium-high heat. Season the halibut filets with salt and pepper. Sear the halibut until golden and place in the preheated oven to finish cooking—about 5 minutes.

  5. Remove the halibut from the oven, flip over with the caramelized side facing up. Place 1 tablespoon of the cashew crust on top of each filet, place the fish in the broiler, and cook for about 1 minute, or until the crust is golden. Reserve.

  6. In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat and add the zucchini, yellow squash, red onion, bell pepper, and wild mushrooms to heat through. Stir in the garlic and cook until aromatic, about 1 minute. Deglaze the pan with the white wine and cook down by ¾. Add the butter and chives and season to taste with salt and pepper.

  7. To finish, place the shaved and roasted vegetables into a 3-inch mold in the center of an entrée bowl. Remove the mold and place the cashew-crusted halibut on top of the vegetables. Pour about 6 ounces of the wild mushroom broth around the fish. Garnish with edible flowers, herbs, and chili oil.


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