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~ Charlie Trotter

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Herb-Crusted Halibut with Roasted
Potatoes and Shiitake Mushroom Sauce


Charlie Trotter
Cooks at Home
 Charlie Trotter, © 2000, Ten Speed Press

Serves 4

3 large potatoes, peeled and cut
into 3/4-inch dice
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh thyme
Salt and freshly ground black pepper
1 cup roasted shiitake mushrooms
(see below), with the cooking liquid
One 1-pound halibut fillet, skinned and
cut into 8 pieces
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh chervil

To prepare the potatoes: Preheat the oven to 350 degrees F. Place the potatoes in a medium bowl with the olive oil and parsley and toss. Spread
the potatoes evenly on a baking sheet, season with salt and pepper, and
roast for 20 to 25 minutes, or until golden brown.
Meanwhile, prepare the sauce: Place the roasted mushrooms and
cooking liquid in a small saucepan and cook over medium heat for 5
minutes, or until warm. Purée until smooth, adding a little water if
necessary. Season to taste with salt and pepper.
To prepare the halibut: Bring water to boil in a steamer. Season both
sides of the halibut with salt and pepper. Coat the top of the halibut
with the chives and chervil. Place in the steamer, cover, and cook
for 3 minutes, or until just done. Keep warm.
Place some of the roasted potatoes in the center of each plate and top
with 2 pieces of halibut. Spoon the mushroom purée around the plate.

Yield: about 2 cups

2 1/2 cups cleaned and stemmed mushrooms
1/2 cup chopped yellow onion
1 clove garlic
2 sprigs thyme
1 tablespoon olive oil
1/2 cup water
Salt and freshly ground black pepper

Preheat the oven to 325 degrees F. Combine the mushrooms, onion,
garlic, thyme, olive oil, and water in a small roasting pan, cover, and
bake for 30 to 40 minutes, or until the mushrooms are tender. Remove
from the oven, cool in the cooking juices, and season to taste with
salt and pepper. Use immediately or refrigerate for up to 3 days.

Insights: Steaming fish that is crusted with herbs allows the flavors
of the herbs to penetrate into the fish so well that if the herbs were
removed after cooking, the fish would still retain those flavors. This
is an easy way to cook low-fat, flavorful fish.

Featured Archive Recipes:
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 Halibut with Parsley-Shellfish Sauce
(Chef Alain Ducasse)
Poppy-Seed-Coated Halibut with Potatoes,
Black Olives and Three Sauces