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1
For the ragout:
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2
Place the potatoes in a large saucepan with cold, salted water to cover and bring to a boil over high heat.
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3
Reduce the heat to medium and simmer until the potatoes are tender, 30 to 35 minutes.
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4
Cool and cut each potato into 6 pieces.
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5
In a medium saucepan, heat 1 tablespoon of the olive oil over high heat until just smoking.
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6
Add the white mushrooms and shiitake stems and saute for 1 minute.
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7
Add the stock and thyme and bring to a boil.
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8
Reduce the heat to medium and simmer about 15 minutes, until the broth is full-flavored.
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9
Strain the broth, discarding the solids.
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10
In a medium saute pan over medium heat, heat the remaining 2 tablespoons of olive oil until just smoking and saute the shiitake caps until light golden brown, 1 to 2 minutes.
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11
Add the leeks and butter, cover, and cook until the leeks are tender, 6 to 7 minutes.
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12
Season with salt and pepper and remove from the heat.
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13
Add the potatoes to the leek mixture, stir in the mushroom broth, and bring to a boil over high heat.
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14
Reduce the heat to medium and simmer 5 minutes.
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15
Taste and season with salt and pepper.
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16
For the halibut:
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17
Preheat the oven to 400F.
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18
Season the fish with salt and pepper and sprinkle on one side with the fresh herbs and herbes de Provence.
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19
In a medium nonstick skillet, heat the olive oil over medium-high heat until shimmering.
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20
Add the fish, herb-side down, and sear until golden.
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21
Place in the oven and roast without turning until opaque and medium rare, 7 to 10 minutes, depending on thickness.
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22
Alternatively, you can continue to cook the fish on top of the stove, turning once, until medium-rare, 3 to 4 minutes on each side.
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23
To serve:
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24
Divide the ragout among 4 warm, shallow serving bowls and top with a halibut fillet.
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25
Serve immediately.
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26
Variation:
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27
Serve mushroom ragout with:
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28
Snapper, instead of Potato Galette and Port Wine Sauce
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29
Salmon, instead of Lentils and Red Wine Sauce
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30
Roasted cod, instead of Confit Bayaldi
