Surrealist story of a halibut in the forest
Butter seared halibut, chanterelles, fennel purée, hazelnut and chive crumb, crispy sage, camomile leaves
I'm back home in Vienna after a super hectic week in Bucharest that flew by without me even noticing. Because of a long conversation and a couple of glasses of champagne, I almost missed my flight, not to add that I packed in 5 minutes while rushing to get an uber to get me to the airport.
I've been wanting to experiment with mushrooms and fish for a while, and thankfully my local market helped by providing me with delicious, fresh (and thankfully sandless) chanterelles. They are my favourite type of mushroom and I would have them almost daily... If they weren't so hard to come by.
I prepared the fennel purée by sautéing garlic and onion with hazelnut oil and smoked garlic butter, then slow cooked the fennel in a delicious fish broth. The chanterelles - nothing complicated. I fried some garlic and shallots, then added the mushrooms and cooked them on high heat until they got a slight, lovely brown sear. For the hazelnut crumb I roasted hazelnuts and oats, then blitzed them with a lot of chives and some other mixed herbs from the garden. I fried the sage til crispy and deep green, then sprinkled sea salt flakes.
As for the halibut, this delicate, soft and wonderful fish, I brined it for an hour, then butter seared it for 2 minutes in the pan. That, mainly because I was too lazy to set up my sous vide equipment. Halibut has such a delicate and breakable texture, you need to be very gentle when you cook it. Its ideal temperature is 50 degrees C, but it's very easy to overcook it and ruin it.
I don't know what's happening to me, but I'm having a very cooking friendly full of inspiration and so many recipe ideas lined up. As always, stay tuned! ❤️ Ioana
#finedining #hautecuisine #foodstylingandphotography #refinedpalate