A Recipe from Chef Okan

Shallow Poached Atlantic Halibut With Chanterelles À La Crème

4 ea. 6 oz. Atlantic halibut filets
¼ lb. butter, unsalted
4 ea asparagus, green
2 cups chanterelle mushrooms, cleaned and washed
3 tablespoon crème fraîche
Optional mushroom stock

Purchase four 6-ounce Atlantic halibut filets.

Season the halibut with salt and pepper and place it in a pan, pour water halfway and spread room temperature butter on top.

Bring the pan to a simmer, cook it for 2 minutes and flip the fish. Cook it for another 3 minutes and turn off the heat. Let the fish stay inside the pan for 2 more minutes.

Chanterelles needs to be cleaned and washed in warm water until the dirt washes away.

Sauté the chanterelles with canola oil, season it with salt and pepper. Add a cup of mushroom stock, bring it to a boil and finish it with crème fraîche.

Place the halibut on a plate, add asparagus and top it with the chanterelles. Bon Appétit.