Inspired by a story that first appeared in our June/July 2010 issue, chef Tom Colicchio created this beautiful dish of halibut with chanterelle mushrooms and pleasingly bitter fresh chamomile. Substitute dill if fresh chamomile is unavailable. This recipe ran in our Jan/Feb 2014 SAVEUR 100 issue with the article 20 Years of SAVEUR: Wide World of Markets.
- 10 small chanterelle mushrooms, trimmed and quartered if large
- 1 stalk celery, finely chopped
- 1⁄2 small leek, trimmed and finely chopped
- 1⁄2 small yellow onion, finely chopped
- 1⁄2 cup white wine vinegar
- 1⁄4 cup chicken stock
- 1⁄3 cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. boneless, skinless halibut or black sea bass, thinly sliced crosswise
- 1⁄2 oz. fresh chamomile, leaves, tender stems, and if available, flowers
- Place mushrooms, celery, leek, and onion in a bowl; set aside. Bring vinegar and stock to a simmer in a 1-qt. saucepan over medium heat; pour over mushroom mixture. Stir in 3 tbsp. oil, salt, and pepper; set aside.
- Heat oven to 350°. Arrange halibut in a single layer on a baking sheet. Season with salt and pepper and drizzle with 2 tbsp. oil; bake until just cooked, about 2 minutes. Arrange halibut on a serving platter and spoon marinated mushrooms over top. Drizzle with remaining oil; sprinkle with salt, pepper, and chamomile.