Chanterelle Mushroom Crusted Halibut
Fall Vegetable and Lobster Ragout
- 2 3 oz portion fresh halibut
- 1 Tablespoon Chanterelle mushroom crust
- 3 small pieces cooked lobster (optional)
- 4 small pieces each salsify, Jerusalem artichokes, squash
- 2 small chanterelle mushrooms
- 1 knob butter
- 4 Tablespoons chicken stock
- 3 Tablespoons cream
Season the halibut with salt, fresh ground pepper. Using a small spatula, place the mushroom crust on top of the halibut. Bake the halibut in a 400F oven until it is just cooked through, approximately 5 minutes.
Warm a small sauté pan, add the butter and the vegetables. Sauté until the vegetables start to colour slightly and add the chicken stock. Simmer until the liquid is almost all cooked away, add the cream and cook until the liquid becomes thick. Add the lobster meat and just warm through. If the vegetables are not cooked through add more chicken stock and continue cooking until the ragout starts to get thick. Place the ragout in the center of a plate, place the halibut on top of the ragout and serve.
Mushroom Crust
- 1 cup fresh chanterelles
- 1 teaspoon chopped fine shallots
- 2 Tablespoons butter
Chop the chanterelles fine. Heat a small fry pan, melt the butter and add the shallots. Cook for one minute and add the chopped chanterelle mushooms. Cook on medium heat until the mushrooms are cooked dry. Season the mushrooms with sea salt, fresh ground pepper and a few drops of lemon juice.
