Halibut with Turnip Mash in Mushroom-Kombu Broth
"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
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.