Halibut-Mushroom Casserole

INGREDIENTS

Serves 4

2 tablespoon unsalted butter

1 tablespoon canola oil

1 pound assorted wild mushrooms, cut into bite-sized pieces

½ shallot, thinly sliced

Fine sea salt and freshly ground white pepper

2 cups Mushroom Stock (recipe follows)

4 halibut fillets (7 ounces each), skinned

4 sprigs thyme

Instructions

Preheat the oven to 375°F.

In a large saucepan, heat the butter and oil over medium heat. Add the mushrooms and shallot, season with sea salt and white pepper, and cook until the mushrooms are starting to soften, 4 to 5 minutes. Add the mushroom stock, bring to a simmer, and cook until the liquid is reduced to about 1 ½ cups, 6 to 8 minutes.

Season the halibut on all sides with sea salt and white pepper. Transfer the mushrooms and cooking liquid to a large baking dish and set the halibut on top. Place a thyme sprig on each fillet.

Cover the baking dish, place in the oven, and bake until a metal skewer inserted into the thickest part of the fish for 5 seconds feels warm when touched to your wrist, 11 to 12 minutes.

To serve, place a fillet in the center of each of four warm bowls. Gently spoon the mushrooms and sauce around the fish and serve immediately.

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Mushroom Stock

INGREDIENTS

Makes 2 cups

3 pounds white mushrooms

Instructions

Clean the mushrooms and place in a stockpot with 6 cups of water.

Bring to a boil, then reduce to low heat and simmer, uncovered, until the liquid is reduced to 2 cups, about 1 hour.

Strain through a fine-mesh sieve, pressing the mushrooms to extract the liquid. Refrigerate in an airtight container for up to 1 week or freeze for up to 2 months.