Chef’s Recipe: Rob Feenie’s Braised Halibut Casserole
Iron Chef Rob Feenie was our guest for Anna & Kristina's Grocery Bag episode 50, in which we tested Gordon Ramsay's Family Fare. Here's Chef Feenie's favourite fish recipe...
1 whole black truffle, about the size of a quarter
½ lb. unsalted butter, room temperature (1 cup)
1 tsp. fresh lemon juice
4 small artichokes
juices of ½ lemon
1 ½ cups vegetable stock
½ cup white wine
4 sprigs thyme
½ tsp. sea salt
2 cloves garlic, crushed
1 Tbsp. olive oil
1 cup wild mushrooms such as chanterelles or morels, cleaned
1 clove garlic, minced
1 cup dark chicken stock
½ cup pearl onions, blanched and skinned
Four 3 oz. halibut filets, skinless
2 Tbsp. olive oil
Shave half the truffle into thin slices and cut into very fine dice, about 1/8 inch. Incorporate truffles with the softened butter. Season to taste with salt, freshly ground white pepper and lemon juice.
Place on a square of parchment and roll into a cylinder. Remove parchment and wrap tightly in plastic wrap. Keep refrigerated until ready to use. Reserve remaining truffle for another use.
To prepare the artichokes, place them in a large pot with lemon juice, stock, wine, thyme, salt and garlic. Bring to a boil, reduce heat to simmer, cover and cook until the artichokes are fork tender.
In a small saucepan, heat olive oil over medium heat. Add the mushrooms and garlic and sauté for about 1 minute. Season with salt and freshly ground white pepper.
Transfer the mixture to a large casserole dish and add the stock. Over low heat, bring the liquid to a boil. Cover and simmer for 3 minutes. Remove from heat and add pearl onions and artichokes. Set aside.
Preheat over to 350° F. Season each side of the halibut with salt and freshly ground white pepper.
Heat the olive oil in a frying pan over high heat. Add the halibut filets and sear until golden.
Remove halibut from heat and place in the casserole on top of the mushrooms. Cover casserole and place in preheated oven for 3-4 minutes or until fish is cooked.
Remove casserole from oven, add 2 Tbsp. of the truffle butter and let it melt into the liquid over low heat (or drizzle in some truffle oil). Season with salt and freshly ground white pepper.