EAT THIS NOW
Halibut with Roasted Vegetables and Porcini Truffle Sauce
CHEF: CHRIS WARD
MERCURY GRILL
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| photography by Kevin Hunter Marple |
Halibut: Chef Ward uses Atlantic Coast halibut, which is flown in daily. The fish is seasoned with kosher salt and placed in a pan over medium-high heat, with two tablespoons of clarified butter. It is basted with the butter and is not turned over or agitated. After a few minutes, the halibut is placed into a 425-degree oven and cooked until it is done to the preferred temperature (5 to 6 minutes).
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.
