"I take more shortcuts than anybody on the planet," says chef Ignacio Mattos. "At the same time I'm thinking, How am I going to keep it exciting?" For his version of the French seafood classic sole bonne femme, he adds fast Asian flavor by infusing broth with kombu seaweed instead of fish carcasses.
Slideshow: Halibut Recipes
2 tablespoons vegetable oil
1 pound white button mushrooms, cut into chunks
1/4 pound shallots, coarsely chopped
3 ounces dried kombu seaweed
3 tablespoons olive oil
1 1/2 pounds turnips, peeled and diced
5 tablespoons unsalted butter
2 1/2 teaspoons fresh lemon juice
Four 5- to 6-ounce skinless halibut fillets
1/2 teaspoon finely grated lemon zest
1/4 teaspoon crushed red pepper
1/2 cup dry white wine
1 baby white turnip
4 white button mushrooms
How to Make It
Preheat the oven to 300°. In a large saucepan, heat the vegetable oil. Add the mushroom chunks and shallots and cook over moderately high heat, stirring occasionally, until well browned, about 10 minutes. Add 6 cups of water and the dried kombu and bring to a boil over high heat. Simmer the mushroom broth over moderate heat for 20 minutes. Strain the broth, discarding the solids. Measure out 1 cup of broth and reserve the rest for another use.
In a medium saucepan, heat 2 tablespoons of the olive oil. Add the diced turnips and cook over moderately high heat, stirring occasionally, until golden brown, 8 minutes. Add 2 cups of water, 1 tablespoon of the butter and 1 teaspoon of salt. Cover and bring to a boil. Reduce the heat to moderate and cook the turnips until they are very tender, about 20 minutes. Uncover and boil to reduce any liquid to a glaze. Coarsely mash the turnips with a spoon and season them with 1 teaspoon of the lemon juice.
In a medium shallow baking dish, sprinkle the fish with the lemon zest, crushed red pepper and 1/2 teaspoon of salt. Add the wine and remaining 1 tablespoon of olive oil and bake the fish for 16 to 20 minutes, until just cooked through.
In a small skillet, bring the reserved 1 cup of broth to a simmer. Remove from the heat and gradually whisk in the remaining 4 tablespoons of butter until incorporated. Whisk in 1/2 teaspoon of the lemon juice and season the sauce with salt.
Using a mandoline, slice the baby turnip paper-thin into a small bowl. Add the remaining 1 teaspoon of lemon juice and toss. Mound the turnip mash in shallow bowls and top with the halibut and sauce. Scatter the turnip slices over the halibut. Using a mandoline, thinly slice the whole mushrooms on top and serve.
The mushroom-kombu broth and the turnip mash can be refrigerated for up to 2 days. Reheat before proceeding.
"Marc Hébrart's Brut Rosé Champagne is a no-brainer with fish," says Estela wine director Thomas Carter. "It's very mineral-driven and long on the palate." Another good option: NV Billecart-Salmon Brut Rosé.
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