Halibut Braised in Red Wine

From 'Chef's Table'

Bedford Post Chef Brian Lewis perfects a red fish with morels.
Difficulty: Moderate
Cook Time: min


  • For the Braised Halibut:
  • 4-5 ounce portions halibut, skin and bone removed, center cut
  • 3 cups syrah
  • 1 cup port wine
  • 5 sprigs fresh thyme
  • 1 orange, peel only
  • 1 bay leaf
  • 1 black pepper corns
  • Maldon salt, to taste
  • For the Pickled Mustard Seeds:
  • 1/2 cup blonde mustard seeds
  • 1/2 cup water
  • 1/4 cup rice wine vinegar
  • 1/4 cup sugar
  • 1/2 tsp. kosher salt
  • For the Morel Mushrooms:
  • 2 cups morel mushrooms, stems trimmed, soaked in cool water for 20 minutes
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. unsalted butter
  • Kosher salt to taste
  • For the Sunchoke Puree:
  • 2 cups, peeled sunchokes, sliced thin and held in water (to prevent from oxidizing)
  • 1 small Spanish onion, small dice
  • 1/4 cup unsalted butter
  • 1/2 cup white wine
  • 2 cups chicken stock
  • Cooking Directions

    For the Braised Halibut:

    Tie the thyme, orange peel, bay leaf, and peppercorns in a piece of cheesecloth and palce in a medium, stainlees sauce pan with the syrah and port wine and bring to a simme of medium heat, reduce by 1/3 in volume.

    Cool the red wine to room temperature, remove the halibut from the refrigerator 30 minutes prior to cooking ( this will allow the fish to cook more evenly and gently).

    Place the halibut filets in a wide, shallow saute pan and cover with the room temperature red wine, place over low heat and bring to a gentle simmer, which should take about 10 minutes.

    Cook until the center of the halibut has cooked through and is soft to the touch.

    For the Pickled Mustard Seeds:

    Place all ingredients in a sauce pan and simmer for 30 minutes, remove from the heat and let cool until ready to use.

    For the Morel Mushrooms:

    In a heavy bottom saute pan, heat the olive oil and butter over medium heat. Add the mushrooms and season with a touch of salt, cooking gently over medium heat until all of the moisture has evaporated and , about 25-30 minutes.

    Adjust the seasoning with salt and freshly ground black pepper to taste.

    For the Sunchoke Puree:

    In a heavy bottom sauce pan, over low heay, melt the butter and add the diced onion, season with salt and cook for 3 minutes, until translucent, add the sunchokes and season with salt, cook over low heat for 15 minutes, stirring frequently to prevent any color from appearing.

    Add the white wine and cook until the wine evaporates, next add the chicken stock, one cup at a time, cooking until the stock is completely absorbed and the sunchokes are completely soft.

    Transfer the sunchokes to a food processor and puree until velvet smooth. Keep warm until ready to serve.

    To Serve:

    Place a spoonfull of the sunchoke puree in the center of the plate and pull with an offset spatula to create a bed for the red wine poached halibut.

    Place the halibut over the puree, top with warm morel mushrooms and a few celery leaves.

    Drizzle a bit of the red wine braining liquid around the plate, along with some pickled mustard seeds.

    Recipe Summary

    Main Ingredients: halibut, red wine, pickled mustard seeds, morel mushrooms, sunchokes, port, beet juice

    Course: Brunch, Vegetable, Dinner, Main Course

    More Info: Kid Friendly

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