Porcini Crusted Halibut With Cabernet Vinegar Sauce

1. 1

   Spread dried porcini mushrooms on a cookie sheet and dry further in a 250-degree oven for about 15 minutes or until brittle. Allow to cool and pulverize to a fine powder in a blender. Set aside.

2. 2

   In a non-reactive saucepan, combine shallots and red wine, along with a good pinch of salt. Bring to a boil and reduce until about 2 tablespoons remain. Add Cabernet vinegar and reduce again until almost dry (about 1-2 tablespoons). Remove from heat for a moment. Return pan to very low heat and begin adding butter one tablespoon at a time, whisking continuously. Adjust seasoning and set aside.

3. 3

   Cook peeled potatoes and garlic in large saucepan of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes and garlic to pot.

4. 4

   Using handheld electric mixer, beat potato mixture at low speed until smooth. Add butter; beat until melted and smooth. Increase speed and whip potatoes just until light and fluffy.Add 1/5 cup of milk if you wish for a puree like consistency

5. 5

   Press halibut filets in porcini powder along with fresly groung pepper and salt mixture. Sear filet in oil in a hot heavy saute pan. Put pan in the oven and finish, about 5 to 7 minutes.

6. 6

   Remove fish from oven and plate over potatoes and sauce. Seasonal steamed vegetables such as Swiss chard, peas, spinach or asparagus are recommended as an accompaniment.

* Per serving · 4 servings · Values may vary.

No additional tips available.