Milk-Poached Alaskan Halibut With Asparagus And Chanterelle Mushrooms

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Pat halibut dry and sprinkle with salt and pepper.

3. 3

   In large, heavy skillet over moderately high heat, heat vegetable oil until hot but not smoking.

4. 4

   Add the fish, milk, cream, and wine.

5. 5

   Bring to light simmer, cover, and place in oven until just cooked through, 7 to 10 minutes.

6. 6

   Remove halibut from liquid, cover, and keep warm.

7. 7

   Reserve poaching liquid.

8. 8

   Meanwhile, in heavy 10-inch skillet, heat remaining 2 teaspoons olive oil until hot but not smoking.

9. 9

   Add mushrooms and asparagus and saute 5 to 6 minutes.

10. 10

    Remove from heat and add sherry vinegar and thyme, stirring to scrape up any mushrooms that might stick to bottom of skillet.

11. 11

    Just before the mushrooms and asparagus are done, add a splash of Brandy.

12. 12

    Tilt the pan and allow the Brandy fumes to light on fire. Voila! You're doing a flambe!

13. 13

    Place poaching liquid over high heat and simmer until reduced by half.

14. 14

    Remove from heat and stir in butter.

15. 15

    Divide asparagus between 4 plates. Place 1 fillet on top of the asparagus on each plate and top with mushrooms. Spoon sauce over the fish and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.