Halibut with Shiitakes and Jus de Veau

Cape Cod Chef Will Hollinger has worked in restaurant kitchens nationally and internationally. Chef Hollinger worked for three seasons under Executive Chef Jean-Charles Berruet at the Chanticleer on Nantucket.  He compared his experience at the Chanticleer to working at a 3 –Michelin Star restaurant in France. Chef Hollinger’s recipe for Halibut with Shiitakes and Jus de Veau definitely rates 3 Stars.

Halibut with Shiitakes and Jus de Veau
(Per serving; multiply as appropriate)

1 large baking potato, peeled and quartered
2 Tablespoons heavy cream
1/2 cup shiitake mushrooms, sliced (1/4 cup cooked)
1/3 cup light veal stock
Flour for dusting
7-8 oz. fresh halibut
Salt & freshly ground white pepper
1 teaspoon plus 1 Tablespoon olive oil
3 teaspoons canola oil
5 Tablespoons unsalted butter, separated
1/2  teaspoon freshly squeezed lemon juice

Preheat oven to 450 degrees.

Place potato(es) in a pot of cold salted water and bring to a boil.  Lower heat to a strong simmer and simmer until potatoes are cooked through.  Drain well and pass through a food mill or ricer leaving no lumps.  Boil heavy cream and 2 Tbl. of the butter and fold it into the potatoes.  Season with salt and white pepper.

While the potatoes are boiling, melt 1 Tbl. butter with 1 Tbl. olive oil over medium high heat and sauté the sliced shiitakes until they are golden and crisp.

Dry the fish in a paper towel and season with salt and white pepper and then dust the fish in flour and pat off the excess. Using your favorite non stick pan, heat it on high with 1 tsp. olive oil and 3 tsp. canola oil.. Get some good golden color on the fish then turn it over and place the pan with the fish in it right into a hot (450 degree) oven. Depending on the thickness of the fish, this should take 3-5 minutes to bring the fish to a nice medium doneness.  Remove the fish from the oven and reserve on a warm plate, lightly wipe out the pan and add the veal stock and mushrooms. Bring to a boil, season with salt and white pepper and then whip in 2 tablespoons of unsalted butter for every portion of stock and mushrooms. Add a dash of lemon and any liquid from the plate that the halibut has been resting on.

I like to serve this dish in an oversized soup bowl with asparagus and baby vegetables with the halibut in the center on top of the mashed potatoes and the mushroom broth right over the top of the fish.

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