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1
Preheat the oven to 300.
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2
In a large saucepan, heat the vegetable oil.
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3
Add the mushroom chunks and shallots and cook over moderately high heat, stirring occasionally, until well browned, about 10 minutes.
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4
Add 6 cups of water and the dried kombu and bring to a boil over high heat.
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5
Simmer the mushroom broth over moderate heat for 20 minutes.
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6
Strain the broth, discarding the solids.
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7
Measure out 1 cup of broth and reserve the rest for another use.
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8
In a medium saucepan, heat 2 tablespoons of the olive oil.
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9
Add the diced turnips and cook over moderately high heat, stirring occasionally, until golden brown, 8 minutes.
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10
Add 2 cups of water, 1 tablespoon of the butter and 1 teaspoon of salt.
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11
Cover and bring to a boil.
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12
Reduce the heat to moderate and cook the turnips until they are very tender, about 20 minutes.
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13
Uncover and boil to reduce any liquid to a glaze.
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14
Coarsely mash the turnips with a spoon and season them with 1 teaspoon of the lemon juice.
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15
In a medium shallow baking dish, sprinkle the fish with the lemon zest, crushed red pepper and 1/2 teaspoon of salt.
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16
Add the wine and remaining 1 tablespoon of olive oil and bake the fish for 16 to 20 minutes, until just cooked through.
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17
In a small skillet, bring the reserved 1 cup of broth to a simmer.
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18
Remove from the heat and gradually whisk in the remaining 4 tablespoons of butter until incorporated.
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19
Whisk in 1/2 teaspoon of the lemon juice and season the sauce with salt.
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20
Using a mandoline, slice the baby turnip paper-thin into a small bowl.
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21
Add the remaining 1 teaspoon of lemon juice and toss.
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22
Mound the turnip mash in shallow bowls and top with the halibut and sauce.
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23
Scatter the turnip slices over the halibut.
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24
Using a mandoline, thinly slice the whole mushrooms on top and serve.
