Pan Roasted Halibut
Executive Chef Sophina Uong, Maritime East restaurant in Berkeley
2 5oz halibut filets
1 tsp dried Shiitake mushroom powder (dried shiitakes pulverized in a spice mill or coffee grinder)
Japanese Panko (bread crumbs)
Fricasse of Spring Vegetables
1 cup of sliced Shiitake mushrooms
4 asparagus spears, thinly sliced on the bias
1/2 cup sliced, frozen or canned artichoke hearts
4 cipollini onions(roasted, peeled, sliced in half through the equator)
4 baby white turnips, thinly sliced on a Japanese mandolin if possible
1 cup sliced, cooked Sunchokes(Jerusalem artichokes) or fingerling potatoes
1/2-3/4 cup of chicken stock (vegetarian stock can be substituted)
2Tbsp butter
salt & pepper
Method:
Season Halibut filets with salt, white pepper, & Shiitake mushroom powder. Press seasoned filets into panko, one side only.
Saute the mushrooms, asparagus on medium heat with oil until tender. Add the artichokes, cipollinis, cooked Jerusalem artichokes, baby radishes, stock, butter, season.
Meanwhile: make the radish salad and the lemon aioli.
Radish Salad (garnish)
1/4 cup thinly sliced radishes
2 thinly sliced kumquats
olive oil
chervil, fresh if possible
Mix together radishes, kumquats, chervil, olive oil, salt in bowl.
Lemon Aioli recipe
1 egg yolk
4 oz. light olive oil
1/4 clove garlic (smashed in a mortar with a little salt)
1 tsp lemon zest (Meyer lemon gives a great flavor)
1 tbsp lemon juice
salt to taste
Whisk together lemon juice, zest, garlic and egg yolk in a stainless steel bowl. Slowly add the oil to the mixture making sure that the aioli does not separate. If the aioli starts to separate add a little warm water. Chill immediately
To serve:
Place veg fricassee in large over sized dinner bowl
Place fish on top. 1 Tbsp. aioli on top of fish. Radish salad to garnish on top of aioli.
