This recipe for Mushroom Dusted Halibut This recipe for Mushroom Dusted Halibut is bursting with umami flavor. The fish is coated in Mushroom Powder before being pan-seared in a skillet, then topped with sautéed mushrooms and a truffle vinaigrette.
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Mushroom Dust
43 grams dried mushrooms
1/2 sheet nori (optional)
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder or onion powder
1/2 teaspoon dried thyme
1/2 teaspoon chili flakes (optional)
Egg Dip
1 egg
2 teaspoon mustard
2 teaspoon soy sauce (or use Braggs GF Liquid Aminos)
Sauteed Mushrooms:
227 grams fresh mushrooms- chanterelles, oysters, maitake, shiitake etc.
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon fresh Thyme
Truffle Vinaigrette
2 teaspoon Truffle oil
2 teaspoons Champagne Vinegar, red wine vinegar or sherry vinegar ( a light-tasting vinegar works well here – do not use white vinegar.)
pinch salt and pepper
Halibut
454 g halibut, black cod, sea bass, cod, salmon, or scallops.
1 tablespoon olive oil
1 tablespoon butter
Optional Sunchoke Puree
454 g Jerusalem artichokes ( see notes), scrubbed & halved
454 g thin-skinned potatoes, halved or quarteed
1 onion, cut into wedges.
1 tablespoon thyme
1-2 tablespoons olive oil
salt and pepper to taste
cream or nut cream
INSTRUCTIONS
Make the mushroom powder. Place dried mushrooms and nori ( torn up) into a food processor or spice grinder and pulse until a fine powder. Pulse in the remaining salt, pepper, thyme, and chili flakes. Place in a small jar or bowl and set aside.
Egg batter. Whisk the egg with mustard and soy sauce in a small bowl.
Sauteed mushrooms. Saute the mushrooms in a skillet over medium heat with a little olive oil, until they release their moisture, cook this off until the mushrooms caramelize a bit. See our sauteed mushroom recipe for more details. Season with salt and pepper and thyme. Set aside.
Mix 2 teaspoons truffle oil and two teaspoons vinegar in a tiny bowl with a pinch of salt, set aside.
Halibut. Cut fish into 4 equal pieces. Dip in the egg batter, then coat each side generously with the mushroom powder. Heat a skillet with butter and oil over medium-high heat. Carefully sear the halibut, a few minutes on each side or until beautifully golden, lower heat to cook through to the desired doneness. Timing will depend on the thickness of the fish.
To serve, place the fish over a starch of your choice, then top the fish with the sauteed mushrooms. Drizzle the plate with a teaspoon of the vinaigrette. Enjoy!