Halibut in shiitake mushroom cream sauce

Halibut in shiitake mushroom cream sauce

Bought a slice of thick halibut filet caught near Iceland. Warned by fishmonger that it is easy to overcook to become "woody" and wasted. His advice is to wrap up the filet with salt & butter and bake for 15 minutes.

Worry that it is still cooking too long and the outside will be overcooked, I decided to poach it, cut into thin slices, in shiitake mushroom cream sauce instead.

1. Cut halibut filet into 1 cm thick slices.

2. In a large frying pan, sweat ginger and onion slices in half olive oil and half butter until soft, add shiitake mushrooms, cook for a couple of minutes.

shiitake cream sauce

3. Deglace with sherry, add 3tbsp sour cream, and enough water to reach 1cm high, season with salt and pepper.

4. When sauce boiling, quickly add all slices of halibut, turn to low heat, after a minute, gently turn over the slices and poach for another minute. Add a handful of coriander leaves just before serving.