WEB-I-SODES
Eric’s recipe for Halibut with Shiitake Mushrooms and Bok Choy is simple to prepare, yet full of delicious flavor.
<http://www.le-bernardin.com/chef.html">Eric Ripert is the Executive Chef at Le Bernardin in New York City. He is also the author of the “Le Bernardin Cookbook” available at amazon.com.
Halibut with Shiitake Mushrooms and Bok Choy
Serves 4
Ingredients:
1 tablespoon canola oil
1 pound shiitake mushroom caps, trimmed and washed
2 tablespoons garlic butter (may substitute whole butter and minced garlic and shallots)
2 tablespoons soy sauce
freshly ground pepper
1 tablespoon canola oil
2 � inch piece ginger, peeled and minced
1 clove garlic, peeled and minced
1 1?2 pound baby bok choy, washed and cut in half length-wise
2 cups chicken stock
4 (6-ounce) halibut fillets
fine sea salt and freshly ground white pepper
2 scallion, sliced thin
Directions:
Heat canola oil in a saut� pan over medium heat . Add the shiitake mushrooms and garlic butter and saut� until the mushrooms are tender about 3 � 5 minutes. Add the soy sauce and toss to coat the shiitake mushrooms. Season with pepper and set aside.
In a large pot, heat canola oil over medium heat. Add ginger and garlic and sweat until soft. Add the bok choy, season with salt and pepper and cook for 3 minutes. Add the chicken stock, and bring to a boil and lower to a simmer. Season the halibut on both sides with salt and pepper and add to the broth. Cover the pot and cook for 5 � 6 minutes until a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels just warm when touched to the lip.
To serve: gently warm the shiitake mushrooms and divide between 4 bowls. Carefully place the halibut on top of the shiitake and arrange the bok choy around the fish; spoon the broth over and around the fish. Garnish with sliced scallions and serve immediately.
Food Styling by Krista Ruane.
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