EAT THIS NOW
Halibut with Roasted Vegetables and Porcini Truffle Sauce
CHEF: CHRIS WARD
|photography by Kevin Hunter Marple|
Purple Potatoes: Chef Ward places the potatoes in salted water and simmers them until just cooked. When they are finished, they are drained, sliced, and served.
Roasted Vegetables: The vegetables are prepared by heating two tablespoons of clarified butter over medium-high heat. When the butter begins to smoke, the vegetables are added separately to the pan. The vegetables are seasoned and roasted until they are just cooked, and then the process is repeated with all the other vegetables and the fresh porcini mushrooms.
Porcini Truffle Sauce: First, a porcini jus is made by soaking porcini mushrooms in cold water overnight. The liquid is then strained, and the jus is reduced (boiled, so some of the liquid evaporates) by three-quarters. At this point, a quarter teaspoon of chopped truffle is added (preferably truffle from Perigord, France), and three tablespoons of unsalted butter are slowly whisked in to finish the sauce.