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Adapted from Todd English

Yield: 8 servings

8 Halibut filets

Portobello Crust

  • 1½ Tablespoon olive oil
  • 2 teaspoons garlic, chopped
  • ½ cup Spanish onion, sliced
  • ½ cup red wine
  • 4-5 Portobello mushroom caps, coarsely chopped
  • ¼ cup dried or frozen porcini mushrooms, coarsely chopped
  • ½ cup button mushrooms, coarsely chopped
  • 1 teaspoon fresh rosemary leaves
  • ¼ cup heavy cream

Wine Suggestion

Sauvignon Blanc

Heat olive oil in a large sauté pan over high heat. Add onion and garlic and sweat until translucent, about 3-5 minutes. Deglaze with the red wine. Add the mushrooms and cook until soft, about 8-10 minutes. Add the rosemary and heavy cream and cook until slightly reduced, about 3-4 minutes. Transfer to a food processor fitted with a steel blade and pulse until it has the consistency of thick mud.

  • 6 whole medium Portobello mushroom caps
  • 3½ Tablespoons olive oil
  • Kosher or sea salt and freshly ground black pepper to taste

Prepare grill to medium-high heat. In a medium bowl, toss mushroom caps with olive oil, salt and pepper. Place on a grill and cook on both sides for 2-3 minutes, or until softened and juices begin to release. Remove from grill and set aside.

Preheat oven to 450°F. Smear 1-2 tablespoons of mushroom purée onto each halibut filet. Thinly slice mushroom caps on an angle (for thin wide slices), and then layer on top of mushroom purée in a "shingle" fashion. Place filets on sheet pan and roast in oven 10-12 minutes.

Whipped Carrots

  • 3 cups carrots, roughly chopped
  • 3 cups potatoes, roughly chopped
  • ½ cup cream
  • ½ cup milk
  • 3½ Tablespoons butter
  • 1 Tablespoon fresh coriander, roughly chopped
  • Kosher or sea salt and freshly ground black pepper to taste

In a large pot over high heat, boil carrots and potatoes until fork tender, about 10 minutes. Strain and set aside. When cool, place in blender or food processor and purée with cream and butter. Fold in coriander, and season with salt and pepper.

Asparagus and Crab Salad

  • 1 pound asparagus, end pieces trimmed, blanched and drained, quartered lengthwise
  • 8 ounces fresh lump crabmeat, picked through and discarded of any shell or cartilage
  • ½ cup Bernaise sauce

Bernaise Sauce

  • 1½ Tablespoons butter
  • 4 small onions, minced
  • 2½ cups dry white wine
  • 1 Tablespoon Champagne vinegar
  • 1 bay leaf
  • 1 pound clarified butter
  • 3 egg yolks, 1 egg white
  • Kosher or sea salt and freshly ground black pepper to taste

Heat butter in a medium saucepan over medium heat and gently sauté onions, 2-3 minutes. Add white wine, vinegar and bay leaf. Raise heat and reduce until most of the liquid is gone. Whisk in butter, a tablespoon or 2 at a time, then fold in egg yolks one at a time. Season with salt and pepper.