Herb Seared Halibut with Wild Mushrooms, Asparagus, Pearl Onions and Asparagus Broth
2 ounces flat leaf parsley
½ ounce basil (picked)
½ ounce oregano (picked)
½ ounce thyme (picked)
1 cup panko breadcrumbs
2 cups chicken stock
2 bunches asparagus (one bunch cleaned and blanched, one bunch cleaned and left raw)
6 6-ounce halibut fillets
1 cup wild mushrooms
1 cup pearl onions (blanched and cleaned)
2 cups spinach (1 cup washed and blanched, one cup washed and left raw)
Salt and pepper
In a food processor, place in herbs and panko breadcrumbs and chop; the breadcrumbs should turn nice and green. Remove breadcrumbs and set aside.
Put chicken stock, blanched asparagus and spinach in and blender and puree. Pass mixture through a fine mesh strainer and then season with salt and pepper and a little chili paste; set aside.
Put 2 ounces of canola oil in each of two medium sauté pans and heat pans over meat heat. Season the fish with salt and pepper and dip show side in the breadcrumb mixture. Put fillets breadcrumb side down in one of the sauté pans.
In the second sauté pan, cook mushrooms and asparagus that were not blanched; season with salt and pepper. When asparagus is tender, add the blanched pearl onion and 1 cup raw spinach and set aside.
Next cook the fish until medium well. To plate, ladle ¼ cup of the asparagus broth into a bowl and place some of the mushroom- asparagus compote into bowl. Lay fish on top and enjoy.