Equipment
Ingredients
Porcini-Crusted Fish
- 15 g dried porcini mushrooms
- 300 g halibut fillets
- 15 ml olive oil
- kosher salt
Roasted Celery Root
- 400 g celery root, peeled and diced into 1.5cm cubes
- 15 ml olive oil
- 2 g dried thyme
- kosher salt
- black pepper
Sautéed Swiss Chard
- 250 g swiss chard, leaves and stems separated, both roughly chopped
- 2 garlic, minced
- 15 ml olive oil
- 10 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Toss the diced celery root with 15ml of olive oil, dried thyme, salt, and pepper. Spread evenly on the prepared baking sheet and roast in the oven for 35 minutes, turning halfway, until the edges are deep golden brown and the centers are completely tender.
Place the dried porcini mushrooms in a spice grinder. Process until they become a very fine powder. Pass the powder through a fine mesh sieve onto a wide plate, discarding any large, woody pieces that do not pass through.
Pat the halibut fillets completely dry with paper towels to ensure a crisp crust. Season both sides lightly with salt, then firmly press one side of each fillet into the sifted porcini powder to create an even, opaque coating.
While the celery root finishes roasting, heat 15ml of olive oil in a medium skillet over medium heat. Add the minced garlic and chopped Swiss chard stems. Cook for 2 minutes, then add the leaves. Cook until wilted. Stir in the lemon juice, season with salt to taste, and remove from heat.
In a large skillet, heat the remaining 15ml of olive oil over medium heat. Carefully place the halibut fillets into the pan, porcini crust side down. Sear undisturbed for 3 to 4 minutes. Flip and cook for an additional 2 to 3 minutes until the internal temperature reaches 54°C to 57°C (130°F to 135°F) and the fish flakes easily.
Divide the roasted celery root and sautéed Swiss chard between two warmed shallow bowls. Gently lay a seared halibut fillet on top of each vegetable bed, crusted side up. Serve immediately.
Chef's Notes
- Sifting the ground porcini is a crucial step; it prevents sharp, woody mushroom stems from ruining the delicate texture of the finished fish.
- Ensure the halibut is completely dry before dredging in the mushroom dust. Excess moisture will cause the crust to steam and fall off in the pan instead of caramelizing.
- Always wash hands, utensils, and cutting boards thoroughly with hot soapy water immediately after handling the raw halibut to prevent cross-contamination.
- Celery root oxidizes quickly once peeled. If you are not roasting it immediately, toss the diced pieces in a splash of lemon juice or the olive oil to protect the exposed surface.
Storage
Refrigerator: 2 days — Store components separately in airtight containers. Fish is best consumed immediately.
Reheating: Reheat the vegetables in a skillet over medium heat. Gently warm the fish in a 150C oven until just heated through to prevent overcooking.
