1 lbs of halibut, cut into 4 pieces
4 cooked artichoke hearts, optional
1/2 cup fava beans, optional
1/2 cup green peas (or 1/4 cup shelled)
4 asparagus tips
1 tablespoon vegetable oil
2 porcini or large cremini mushrooms, halved, lightly cross-hatch scored on the cut sides
4 morels, cleaned and stems trimmed
2 tablespoons butter
3 cloves garlic, smashed
4 sprigs of thyme
2 cups chicken stock
1 tablespoons water
2 tablespoons cornstarch
Salt to taste
1-2 tablespoons extra virgin olive oil
Fleur de sel
Crushed black pepper
Bring a pot of salted water to a boil and prepare a bowl of ice water. Shell fava beans and peas. Boil fava beans 2 minutes, lift out and plunge into the ice water. Boil peas 1 minute, lift out and add to the ice water. Boil asparagus 4 minutes, lift out and add to ice water. Drain vegetables and lay to dry on a clean towel. Remove the peels from the fava beans. Set all vegetables aside.
Preheat oven to 300°F.
Heat oil in frying pan over medium high heat, set porcini, cut-side down, and cook until then flip and add butter, 1 clove garlic, and 2 thyme sprigs. Cook, shaking the pan a bit, until butter is browned, then take off the heat and spoon the browned butter over the mushrooms several times. Remove the mushrooms and let drain on paper towels, leave 1 tablespoon brown butter in the pan. Cook morels in same pan until tender, about 2 minutes. Remove from pan and let drain with porcini.
Bring the chicken stock to a boil in a saucepan. Add a clove of garlic and let simmer until reduced to about 2/3 of its original volume. Remove and discard garlic. In a small bowl, whisk together the water and cornstarch. Slowly add to the stock, whisking all the time, until the sauce thickens slightly. (If making ahead of when the vegetables will be ready, strain through a fine-mesh strainer and let cool over an ice bath, whisking now and again to keep it smooth.)
Lightly season the halibut with salt. Arrange the pieces down the center of the fish pan. Arrange the vegetables and mushrooms around the fish. Add the 2 remaining thyme sprigs and the remaining clove of garlic.
Add enough of the sauce so it comes about half-way up the sides of the fish, being careful not to get any sauce on top of the fish. Glaze the tops of the fish with olive oil.
Put lid on pan and bake until fish is cooked through, starting checking at 12 minutes, but it may take longer, up to 20 minutes, depending on the thickness of the fish. Finish with fleur de sel and crushed pepper. Serve hot.
Staub Cast Iron
Covered Fish Pan
The Staub cocotte is the classic vessel for all of your favorite meals. Staub’s proprietary self-basting system consists of spikes that are distributed throughout the interior of the lid to ensure a continuous rainfall effect over the food, ensuring an optimal cooking result. The self-basting lid is 9 times more effective than conventional lids.
Features & Benefits:
-Made in France
-Heavyweight enameled cast iron transfers and retains heat evenly
-Extra-wide cooking surface with high sides to contain liquids for braising and roasting meat and cooking stew
-Multicoat enameling creates a glossy, vibrantly colored “majolique” finish
-Stainless steel lid knob