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BRAISED HALIBUT WITH LEEKS AND CHANTERELLES

The Ethical Gourmet by Jay Weinstein
In fall, when chanterelle mushrooms are in season, their buttery, woodsy flavor and delicate texture match harmoniously with tender, mild Pacific halibut. Make sure to ask your fish dealer where the halibut comes from. If it's from the Atlantic, don't buy it. The species is near collapse, and he shouldn't even be selling it. If he says he doesn't know where it's from, choose another delicate white fish, such as hake or striped bass.
Serves 4
 

Ingredients

• 2 tablespoons unsalted butter
• 1 bunch leeks, white portion only, washed well and julienned
• 1/2 pound chanterelles or oyster mushrooms, cut into thick slices
• Salt
• 1/4 cup dry white wine or sherry
• 1 pound Alaskan or Pacific halibut, cut into 4 portions
• Freshly ground white pepper
• 2 cups fish fumet or chicken stock (no salt)
• 8 slices French bread, toasted and rubbed with a whole garlic clove
 

Directions

In a 12-inch skillet or large Dutch oven with a tight-fitting lid, melt the butter. Add the leeks and chanterelles; sprinkle with a little salt. Cook until the leeks are translucent, about 5 minutes. Add the wine; simmer 3 minutes.

Season the halibut with salt and white pepper. Nestle the portions in with the vegetables, and add the fumet. Bring to a simmer. Lower to a very slow simmer; cover. Cook until the fish is rare, no more than 4 minutes. Remove the pan from the heat and let stand 5 minutes. Serve in shallow soup plates with broth and garlic toasts.