Halibut (or Pacific Cod), Charred Corn, Chanterelles & Sage Brown Butter
Well hello! It has been a minute since I have shared a recipe with you! Hopefully your holiday season has been as delightful - full of friends, family, food and wine - as mine. But enough mushy stuff - let’s get back to cookin’.
Over the holiday, I had the privilege of dining at a restaurant I have been eyeing from afar for a few years now - Hestia in Austin, Texas. And it. was. divine. From the small plates, to the mains, to that iconic dessert, every flavor profile was met with a creative twist on a classic….and you all know how much I love that.
One dish that stood out to me the most was the Halibut with purple hull peas, charred corn, brown butter. It was not only superbly flavorful, but something I felt I could make at home (or at least try!). And with a fresh Sitka Salmon Shares order - I thought this would be perfect thing to make as we roll into the holiday season. I did this a little differently by adding some spice to the charred corn (because that’s how us South Texas folk do!) and swapped the peas for some gorgeous chanterelle mushrooms that soak the brown butter sauce all all. Give this one a go for date night and let me know what you think!
Ingredients
Serves 2
8 tbsp unsalted butter (cut into cubes)
1 lb halibut or pacific cod (I used pacific cod because it’s what I had and it’s similarly a hearty white fish that lends well to these flavors)
8 whole sage leaves
2 fresh sweet corn on the cob (remove from cob)
1 tsp chili powder
1/4 cup heavy whipping cream
8 tbsp unsalted butter (cut into cubes)
8oz chanterelle mushrooms (set out on a dish towel to dry)
4 tbsp avocado oil
salt and pepper to taste
Maldon salt
Additional items
Heat proof bowl
Oven safe skillet
Saucepan
Meat thermometer
Fish spatula* optional
Method
Preheat the oven to 400°F
Start by making the browned butter sauce by heating a saucepan on medium. Place the cubes of butter and stir them around so they melt evenly. Add in the sage leaves. Making sure not to leave the stove unattended, watch as the butter begins to foam and sizzle. Continue stirring for 5-8 minutes until you notice the butter turns golden brown. Carefully pour the butter in the heat-proof bowl and set aside.
Next, heat an oven safe skillet on medium-high and add in 2 tbsp of oil once it is hot. Carefully toss the corn kernels in the oil with chili powder. allow to cook for 10-15 minutes or until it begins to brown, stirring occasionally. Next stir in the heavy whipping cream until it evaporates. Set aside on a plate.
Lower the heat to medium and add in 1 tbsp of cooking oil. Carefully place the chanterelle mushrooms and allow to release their water. Without stirring or flipping too often, they should begin to turn golden. Set them aside once they are golden on both sides.
Lower your oven safe skillet/pan to low and drizzle remaining oil all over the fish, making sure to focus most on the bottom (or side that will be touching the pan). Place the fish in the center of the pan and give it a couple cracks of sea salt and pepper. Carefully arrange the charred corn around the fish.
Then, half haphazardly sprinkle the chanterelle mushrooms around the fish. Pour the browned sage butter all over the fish, corn and mushrooms and place in the oven. Roast for 15-20 minutes (this will depend entirely on the thickness of your fish. I check the temperature using a meat thermometer) or until the thickest part of the cod or halibut is 120°F for rare, 125°F medium rare or 130-135°F for Medium.
Immediately plate the fish, or put on serving platter, making sure to spoon any pooled butter on top of the fish and watch as that butter oozes through every flake. Serve with the charred corn and chanterelle mushrooms, sprinkle a bit of Maldon salt and enjoy!
