Porcini Crusted Halibut Crudo

1. 1

   1. Chill 8 small plates

2. 2

   2. pulverize mushrooms into a fine powder

3. 3

   3. rub halibut with small amount of olive oil(very thin coat)

4. 4

   4. dust halibut with mushroom powder. Place fish in the freezer for 10 minutes. It should be firm not frozen

5. 5

   5. slice 24 paper thin slices of halibut and place 3 slices on each plate. Rough chop remainng halibut and put in a mixing bowl.

6. 6

   6. add half of lemon and orange zest, half of shallot and halve of chives to bowl with rough chopped fish. Add one tsp olive oil, season and toss well.

7. 7

   7. in separate mixing bowl, combine remaining zest, shallot and chives. Add vinegar and remaining olive oil. Season with salt and pepper, mix well

8. 8

   8. spoon the chopped fish evenly among the 8 plates. Drizzle wit hthe vinaigrette, garnish with the parsley, fleur de sel, and red bell pepper

* Per serving · 4 servings · Values may vary.