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Spring Farm Fresh Markets 2007 


Chef Phil West of Range in San Francisco on StarChefs.com Chef Phil West

Range
842 Valencia St
San Francisco, 94110
(415) 282-8283

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Meet the deer farmers from New Zealand at www.cervena.com

Braised Pacific Halibut with Melted Spring Onions and Hen of the Woods Mushroom
Chef Phil West of Range—San Francisco, CA
Adapted by StarChefs.com
April 2007

Yield: 4 servings

Braised Pacific Halibut with Melted Spring Onions and Hen of the Wood Mushrooms Ingredients:

    Melted Spring Onions:
  • Salt and pepper
  • 1 ounce butter
  • 1 ounce olive oil
  • 12 large spring onions, washed and sliced thinly on a bias

    Hen of the Woods Mushrooms:
  • 1 pound Hen of the Woods (maitake) mushrooms
  • Extra virgin olive oil
  • Salt and pepper

    Halibut:
  • 4 6-ounce halibut fillets
  • 2 ounces butter
  • 2 ounces extra virgin olive oil
  • 8 ounces water
  • Salt and pepper
  • Lemon juice
  • 2 Tablespoons chopped chives

Method:
For the Melted Spring Onions:

In a medium rondo, melt the butter and olive oil over low heat and add sliced spring onions, salt and pepper. Mix well and let cook slowly until the onions are completely cooked, about 30 minutes

For the Mushrooms:
Preheat oven to 450ºF. Break the mushrooms into medium-large clumps, toss in a large bowl with the olive oil, salt and pepper, and spread on a parchment-lined sheet pan. Roast until caramelized.

For the Halibut:
Preheat oven to 250ºF. Season the halibut fillets with salt and pepper. Heat butter, olive oil, and water in a large sauté pan with a tight fitting lid. When mixture reaches a boil, quickly slide the halibut filets in the pan, cover the pan, and place in the oven. The halibut is ready when a metal skewer inserted into the fish feels warm to the touch. While the halibut braises, warm the melted spring onions in a small sauce pot, add the cooked mushrooms and chives to the hot onions, and stir to incorporate.

To Assemble and Serve:
Divide the spring onion mixture equally among four plates. Place a halibut filet on top of each pile and spoon a small amount of the braising juices on and around the fish.

Wine Pairing: August Briggs 2004 Pinot Meunier


 

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