Milk-Poached Alaskan Halibut With Asparagus and Chanterelle Mushrooms
By: Laurel Lyman
Published: Wednesday, December 16, 2009 - 10:15am

Ingredients




4 halibut fillets
Sea salt and freshly ground pepper
Vegetable oil
1/2 cup whole milk
1/2 cup heavy cream
1/4 cup white wine, preferably white Burgundy
12 thick spears asparagus, peeled and trimmed
Extra virgin olive oil
3 ounces fresh chanterelle mushrooms, trimmed, washed well, patted dry, and halved or quartered if large
4 tablespoons sherry vinegar
1 tablespoon fresh thyme leaves, chopped
1 tablespoon unsalted butter

Preparation

1 Preheat oven to 400°F. 2 Pat halibut dry and sprinkle with salt and pepper. 3 In large, heavy skillet over moderately high heat, heat vegetable oil until hot but not smoking. 4 Add the fish, milk, cream, and wine. 5 Bring to light simmer, cover, and place in oven until just cooked through, 7 to 10 minutes. 6 Remove halibut from liquid, cover, and keep warm. 7 Reserve poaching liquid. 8 Meanwhile, in heavy 10-inch skillet, heat remaining 2 teaspoons olive oil until hot but not smoking. 9 Add mushrooms and asparagus and sauté 5 to 6 minutes. 10 Remove from heat and add sherry vinegar and thyme, stirring to scrape up any mushrooms that might stick to bottom of skillet.  11 Just before the mushrooms and asparagus are done, add a splash of Brandy. 12 Tilt the pan and allow the Brandy fumes to light on fire.  Voila!  You're doing a flambe! 13 Place poaching liquid over high heat and simmer until reduced by half. 14 Remove from heat and stir in butter. 15 Divide asparagus between 4 plates.  Place 1 fillet on top of the asparagus on each plate and top with mushrooms.  Spoon sauce over the fish and serve immediately.

About


What a great CorkPopper week it has been.  All three of this week's white wines from Burgundy were delicious in their own way.  Of course, even in an excellent week, there was one that stood above the rest.... the 2004 Emilian Gillet Vire Clesse Quintaine Jean Thevenet.  
As I thought about what to pair with this wine, I found myself drawn to the idea of fish with some hearty, earthy notes.  I wanted something light but with warm and earthy flavors.  It is, after all, December, and I don't know about you, but I find myself drawn to all things comforting and warm during these cold days.