Butter-poached Halibut, Radicchio, Roasted Mushrooms, Sweet Potatoes, and Vin Cotto

Adapted by StarChefs.com
December 2013
Yield: 6 portions

INGREDIENTS:

Sweet Potatoes
3 small, early season sweet potatoes
7 ounces sweetened condensed milk
salt
Vin Cotto
1 bottle aromatic red wine, such as Barbera or Dolcetto
Handful hard spices, such as star anise, clove, cinnamon, and black pepper
Infused Butter
1 pound butter
2 ounces turmeric root
2 ounces ginger
1 head garlic
Halibut
2 pounds halibut, cut into 6-ounce portions
butter
salt
black pepper
To Assemble and Serve
2 heads radicchio, each head cut into 6 wedges
Blended oil
1 pound maitake mushrooms

METHOD:

For the Sweet Potatoes:
Heat oven to 350ºF. Cover sweet potatoes in aluminum foil and bake until soft. Remove from oven, cool slightly, and scoop out flesh. Purée flesh with sweetened condensed milk, season with salt, and pass through a tamis.

For the Vin Cotto:
In a saucepan, combine wine and hard spices, and reduce by three-quarters.

For the Infused Butter:
In a saucepan over low heat, melt butter. Add turmeric, ginger, and garlic; slowly steep until full flavor has developed. Strain and dispose solids. 

For the Halibut:
Heat oven to 325 ºF. In a small pan, pour Infused Butter until its depth reaches 2 inches. Place Infused Butter in oven. In a sauté pan, heat a small amount of butter and sear fish flesh side down. Season with salt and pepper. Remove fish from pan and place filet in the Infused Butter. Cook 15 minutes and remove from oven.

To Assemble and Serve:
On high heat, with the sauté pan used to sear the Halibut, quickly sear radicchio. Deglaze with Vin Cotto and season with salt. In a separate sauté pan, heat oil and sear the maitakes over high heat until crisp. Season with salt and pepper. Warm the sweet potatoes and plate. Plate a wedge of radicchio dressed with pan drippings and scatter mushrooms. Finish the plate with a piece of Halibut.