Wild Halibut with Door County Asparagus, Wild Ramps and Morel Mushrooms
- Share
- Tweet
- Pin
- Share
Six 6 to 7 ounce pieces of halibut filet (serves 6)
Herb Vinaigrette
2 bunches of cleaned cilantro and/or basil
2 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon lemon juice
2 cloves of garlic, finely chopped
½ cup to ¾ cup canola or vegetable oil
Asparagus, Ramp, Morel, Yukon Potato Mixture
6 medium Yukon Gold potatoes, cleaned but skins on
salt to taste
Olive oil to toss on Yukons
12 good sized morel mushrooms, cleaned and sliced in half
12 asparagus spears, blanched, sliced into ½ inch pieces on the diagonal
6 wild ramps, root cut off and cleaned, sliced into ½ inch pieces on the diagonal
1 ½ pounds of cleaned spinach
salt and pepper to taste
olive oil and/or butter to sauté mushrooms/asparagus/yukons
Garnish
Arugula tossed in the vinaigrette
Grilled or blanched asparagus spears
1. To roast the potatoes – Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and lightly spray with nonstick food spray (PAM).
2. Thinly slice the Yukon with a madoline slicer if possible. Place in a large bowl and toss with just enough olive oil to coat. Line the potatoes flat on the baking pan and sprinkle lightly with salt.
3. Roast until lightly browned but not overly crisp. Remove and cool. Can be made one day ahead and refrigerated.
4. Make the vinaigrette – Bring a pot of water to a boil. Quickly blanch the herbs for about 10 seconds. Remove and rinse under cold water. Squeeze out excess water. This will keep the herbs bright green.
5. Place in blender. Add all ingredients except the oil. Pulse to blend. Add the oil in a trickle through the top of the blender with the blender going. Add just enough oil to create a rather thick vinaigrette. Taste and adjust seasoning then place in a container and refrigerate until ready to use. Can be made one day ahead. Bring to room temperature for 10 minutes before using.
6. To prepare the fish – Have a baking pan ready lined with foil and sprayed with nonstick food spray. Preheat the oven to 350 degrees. Have your broiler preheated. Place the fish filets on the baking pan and lightly sprinkle with salt and white pepper. Brush with the herb vinaigrette.
7. Place the fish under broiler until top gets lightly browned. Place in the oven to finish cooking, about 3 to 4 minutes.
8. While fish is finishing in the oven, finish the Yukon potato mixture. Heat a large sauté pan with just enough olive oil and/or butter to lightly coat the bottom. When hot, add the potatoes, morel mushrooms, ramps and asparagus. Cover and stir occasionally until mushrooms are just cooked through (you may need to use two pans if you do not have a pan large enough). Add the spinach, cover, and cook until spinach is just wilted.
9. Divide the potato/asparagus/mushroom mixture among 6 plates. Top with a piece of the fish. Garnish with a small arugula bouquet and/or a few pieces of asparagus.
