Seared Halibut with Shimeji Mushrooms and Pancetta
| Serves | 12 |
|---|---|
| Ingredients | Mushrooms, Seafood, Vegetables |
| Menu Part | Entree |
| Cuisine Type | American |
This seafood dish offers a variety of flavors with the combination of halibut, shimeji mushrooms and pancetta.
Ingredients
12 5-oz. block-cut halibut
Salt and pepper to taste
1 oz. olive oil
3 oz. butter
1 ½ cups diced pancetta
2 tbsp. julienne lemon zest
¼ cup chopped parsley
1 oz. lemon juice
Mushrooms
6 cups thinly cut leeks
1 oz. butter
6 cups shimeji mushrooms
Salt and pepper to taste
Garnish
12 baked, thinly sliced pancetta
6 tsp. julienne lemon zest
Steps
Halibut
- Season halibut with salt and pepper. Pan-sear in olive oil and reserve.
- Add butter and pancetta, sauté.
- Add lemon zest, parsley and lemon juice. Bring to a simmer and add butter.
- Add reserved halibut, season to taste and reserve.
Mushrooms
- Sweat leeks in butter, add mushrooms and sauté. Season to taste.
To Build
- Place ½ cup of sautéed mushrooms, add halibut, add 1 ½ ounces of sauce and garnish with pancetta and lemon zest.
Recipe by Microsoft Real Estate & Facilities (Compass Group), Redmond, Wash.