Hand holding mushrooms.

Fall Flavor: Braised Pacific Halibut with Melted Leeks and Wild Mushroom

The flavors of fall are ripe for the harvest, and the outlets at The Roosevelt grant you access to them all. Experience the perfect marriage of food and drink when you dine with the Grande Dame of New York city, and send your taste buds on a trip to last the ages. If you’d like a taste of what we have to offer, try this recipe and discover truly fine dining.

Pasted image at 2016_10_13 12_28 PM

Ingredients:

Melted leeks:

  • Salt and pepper
  • 1 ounce butter
  • 1 ounce olive oil
  • 1 large leeks, washed and sliced thinly on a bias

Wild mushrooms:

  • 1lbs wild mushrooms
  • Extra virgin olive oil
  • Salt and pepper

Halibut:

  • 4 6-ounce halibut fillets
  • 2 ounces butter
  • 2 ounces extra virgin olive oil
  • 8 ounces water
  • Salt and pepper
  • Lemon juice
  • 2 Tablespoons chopped chives

Method:
For the Melted leeks:
In a medium rondo, melt the butter and olive oil over low heat and add sliced leeks, salt and pepper. Mix well and let cook slowly until the leeks are completely cooked, about 30 minutes

For the Mushrooms:
Preheat oven to 450ºF. cut the mushrooms into medium-large pieces, toss in a large bowl with the olive oil, salt and pepper, and spread on a parchment-lined sheet pan. Roast until caramelized.

For the Halibut:
Preheat oven to 250ºF. Season the halibut fillets with salt and pepper. Heat butter, olive oil, and water in a large sauté pan with a tight fitting lid. When mixture reaches a boil, quickly slide the halibut filets in the pan, cover the pan, and place in the oven. The halibut is ready when a metal skewer inserted into the fish feels warm to the touch. While the halibut braises, warm the melted spring onions in a small sauce pot, add the cooked mushrooms and chives to the hot onions, and stir to incorporate.

To Assemble and Serve:
Divide the spring onion mixture equally among four plates. Place a halibut filet on top of each pile and spoon a small amount of the braising juices on and around the fish.

Serves 4

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