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1
Preheat oven to 400F. In saute pan, over medium heat, add 1 tbs. peanut oil and saute 1/2lb of the chanterelle mushrooms, garlic and shallot until soft, about 10 minutes. Remove from heat and let cool to room temperature.
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2
Meanwhile, slice butter into 1/2 inch slices and place in mixing bowl. Add the mushrooms, shallot & garlic to a food processor & pulse until coarsely chopped. Remove and add to mixing bowl with butter. Season with salt & pepper to taste and using potato masher, or fork mix the mushrooms and butter together to make a paste.
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3
Scrape the butter paste onto waxed paper and roll into a cylinder. Wrap with plastic wrap and freeze for 1 hour.
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4
Remove any skin from the halibut, and place in a shallow baking dish. Drizzle with truffle oil and season with salt & pepper, set aside. Fill a large mixing bowl with warm water and soak the rice paper wrappers one at a time. Set on paper towels to dry. Take a fillet and place in the middle of a wrapper. Place 1-2 slices of mushroom butter on top of each fillet (enough to cover the fillet), and flip fillet over with butter underneath. Wrap the fillet with the rice paper and ensure the fish is completely covered. Flip over and place back in baking dish to set. Repeat with remaining fillets. Place baking dish in refrigerator for 15 minutes.
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5
Meanwhile, in saute pan, over medium heat, saute remaining 1/2lb. of chanterelle mushrooms in 1 tbs. peanut oil. Saute till golden brown; about 10 minutes. Remove from heat and set aside.
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6
In same pan (or large oven proof pan), add remaining 2 tbs. peanut oil and bring heat to medium-high. When oil begins to smoke, sear the halibut packages on each side for 3 minutes (make sure the pan is big enough to fit all 4 packages). Place the pan in oven and finish for 5 minutes. Remove from heat, place each package on a plate, spoon reserved mushrooms over each package, top with slice green onions and drizzle the pan juices over each package. Serve with steamed spinach.
