Braised Halibut With Chanterelles, White Bean Puree, and Acorn Oil
Substitute things out for what you have, for example swap spendy halibut for cod, or white bean puree for cauliflower puree or just cook white beans like the original recipe, but keep the ingredients minimal and don't add anything crazy aggressive.
Course: Main Course
Keyword: Acorn Oil, Halibut, Pickled chanterelles
4four ounce pieces of halibut or another whiteflaky fish
Kosher salt and fresh ground white pepperto taste
Acorn oilto taste
4ounces1 stick unsalted butter
1/4cupdry white wine
1/4cupunsalted chicken stockfish stock, or water
1tspkosher saltplus more to taste
2cupsovercooked white beansplus 1/2 cup of the cooking liquid or chicken stock
Warm the beans up with their liquid, then puree in a highspeed blender, adding the oil slowly at the end to help create a velvety smooth puree. If needed, add more bean cooking liquid or water to help create a smooth puree. Afterwords, pass the puree through a fine strainer, reserve and keep warm, preferably in a small saucepot with a lid to prevent the bean's starch from forming a crust on the top. The puree can be made in advance.
To cook the halibut, bring the stock, butter, wine, and salt to a simmer, in a 2-3 qt sauce pot with high sides, whisking to make sure it doesn't break. Taste the liquid to make sure it is pleasantly salty, adjust as needed, then add the chanterelles and halibut and cook, covered, until the chanterelles are cooked through and the halibut is just done, about 5-10 minutes depending on the thickness of the halibut. I like to use a cake tester or an unfolded paper clip to tell when fish is done, when I can pierce the fish with no resistance, it's ready to go.
To plate the dish, warm up the bean puree and whisk to loosen or break up any clumps. In the middle of pre-heated dinner bowls, place a 1/4 cup of white bean puree, then a piece of halibut, the chanterelles, finally drizzle with a tbsp of the acorn oil, sprinkle on the chives and serve immediately.
The key to cooking the halibut here is to not overcook it, making a little bath of butter, wine and stock makes for gentle cooking, a bit like poaching with butter, that being said, you could also bake it wrapped in foil or parchment, it's a very easy recipe. Substitute things out for what you have, for example swap spendy halibut for cod, or white bean puree for cauliflower puree or just cook white beans like the original recipe, but keep the ingredients minimal and don't add anything crazy aggressive.