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Alaskan Halibut with Mushroom Crust Topped Tomato Relish
By Chef Andrew Manion Copley



Ingredients

Tomato Relish
1 gallon Salted Water
4 Organic Roma Tomatoes
1/2 cup Olive Oil
2 Shallots chopped
1/2 teaspoon Brown Sugar
2 teaspoon Roasted Garlic
1 teaspoon Tomato Paste
1/2 cup Dry Vermouth
6 ounces Tomato Juice
3 teaspoons Tarragon chopped

Mushroom Crust
4 tablespoons Olive Oil
8 Shallots roughly chopped
1/2 cup White Wine
3 cups Dried Oyster Mushrooms - hydrated and roughly chopped
2 cups Portobello Mushrooms cleaned washed and roughly chopped
2 cups Dried Shiitake Mushrooms hydrated and roughly chopped
1/2 cup Roasted Garlic or 4 raw Garlic cloves
1/4 cup Thyme
1/4 cup Italian Parsley
1/4 cup Tarragon
1/4 cup Chives
1 cup Panko Bread Crumbs
Salt and Pepper

Halibut
3/4 cup Olive Oil
4 6 ounce portions Halibut
5 teaspoons Dijon Mustard
1/2 cup Chardonnay Wine
1/2 cup Butter
6 teaspoons Lemon Juice Salt and Pepper
1 pound Spinach

Directions

Tomato Relish
Pre-heat oven to 250 degrees.

In a medium-sized pot on high heat, bring the salted water to a boil.

Cut out the cores from the tomatoes and cut a shallow X in the bottom of each tomato.

Drop the tomatoes into the salted water for a few seconds to loosen the skin. Immediately remove tomatoes and place in ice water to cool.

Peel the tomatoes and cut them into quarters through the stem. Cut away the inner pulp, seeds and any remaining ribs to leave a smooth tomato petal.

Line a baking sheet with foil. Drizzle the foil with olive oil and place the tomatoes petals with the inside of the tomato facing down. Drizzle more oil over the top of the tomatoes and sprinkle with salt and pepper.

Place in the oven for 1 ½ to 2 hours or until the tomatoes have partially dried but still have some juice. Allow to cool.

Once they are cool, cut to a medium-sized dice. In a medium-sized sauté pan on a low heat, add 4 tablespoons of olive oil. Sauté the shallots for about 10 minutes and be sure not to burn them.

Once the shallots are cooked, add the sugar, garlic and tomato paste. Mix in thoroughly and cook for 2 more minutes. Add the vermouth and tomato juice and diced tomatoes. Simmer for 1 minute. Remove from the heat and fold in the tarragon. Set aside.

Mushroom Crust
In a large pot on medium heat, add the olive oil. Sauté the shallots for 5-7 minutes (do not brown). Add white wine and all the mushrooms. Continue to cook until all the wine has evaporated and mushrooms are cooked. Remove from heat and strain.

Pulse in a food processor until the mixture is a coarse texture.

Return to the pot. On medium heat, stir for 2 minutes while the mixture dries. Remove from heat and fold in garlic, thyme, parsley, tarragon and chives. Add the panko bread crumbs (a little at a time) and seasoning until the mushroom mix is firm enough to shape with a teaspoon (you may not need all of the bread crumbs).

Halibut
In a large sauté pan, on medium heat, add 6 tablespoons of olive oil. Season the Halibut and sear on both sides. Remove from heat and place on baking sheet. Coat each portion of fish with 3/4 teaspoon of Dijon mustard then coat with the mushroom crust. Pour the wine, lemon juice and 1/4 cup olive oil around the fish on the baking sheet. Place in the oven for 8 to 10 minutes.

Assembly of the Dish
In a large sauté pan on medium heat, add 3 tablespoons of olive oil. Once the oil is hot, add the spinach and sauté until it is wilted. Season with salt and pepper and keep warm. In a small sauté pan, gently warm the tomato relish, do not boil.

Place the spinach in the center of the plate. Place the halibut on top and place the relish on top of the fish.