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Pan Seared Alaskan Halibut, Crispy Troffiete Pasta & Blue foot Chanterelle Mushrooms with Lemon-Thyme Foam
Chef Tom Black of Barking Frog - Woodinville, WA
Adapted by StarChefs

Yield: 2 Servings


  • ½ pound troffiete pasta*
  • 3 Tablespoons olive oil
  • 6 ounces blue foot chanterelle mushrooms
  • 1 Tablespoon clarified butter
  • Salt & white pepper
  • 2 6-ounce halibut fillets
  • Olive oil
  • 1 cup dry white wine
  • 1 Tablespoon chopped shallots
  • 1/4 stalk lemongrass, chopped
  • ½ bunch thyme, picked and finely chopped
  • 5 whole white peppercorns
  • ½ cup heavy cream

    * Troffiete is typical Genoese pasta that can be found in Italian specialty stores.

Cook pasta in boiling salted water until just past al dente. Remove and cool under cold water. Drain pasta and toss in 1 Tablespoon olive oil. Heat 1 Tablespoon olive oil in a sauté pan. Working in small batches, cook pasta until it is lightly browned on all sides, using more olive oil as needed.

Trim off very bottom of mushrooms and gently peel outer layer of stems. Brush any dirt off ribs. Sauté in clarified butter and season with salt and white pepper.

Season halibut fillets with salt and pepper. Heat a sauté pan until very hot. Heat 1 Tablespoon of olive oil in pan and then carefully add fish to pan. Cook until edges become golden brown. Place pan in 450º F oven for 3 minutes. Flip fish over and return to oven for 2-3 minutes.

Place wine, shallots, lemongrass, thyme and peppercorns into a small sauce pot. Bring to a boil and then reduce to a simmer. Continue to cook until mixture has reduced by half. Strain reduction in a chinois.

Add cream and cool completely. Transfer mixture into a foaming canister, and proceed according to manufacturer’s instructions. Foam should be firm enough to stand on its own.

To serve:
Place troffiete in center of plate and lay halibut over the pasta. Arrange sautéed mushrooms over fish and pasta. Garnish with lemon-thyme foam.

Wine Pairing:

Elk Cove 2001 Pinot Noir Roosevelt

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