Halibut with Marinated Chanterelles and Chamomile | Saveur
Halibut with chanterelle mushrooms and pleasingly bitter fresh chamomile makes for a beautiful dish from chef Tom Colicchio. Substitute dill if fresh chamomile is unavailable.
Ingredients
- 10 small chanterelle mushrooms, trimmed and quartered if large
- 1 stalk celery, finely chopped
- <sup>1</sup>⁄<sub>2</sub> small leek, trimmed and finely chopped
- <sup>1</sup>⁄<sub>2</sub> small yellow onion, finely chopped
- <sup>1</sup>⁄<sub>2</sub> cup white wine vinegar
- <sup>1</sup>⁄<sub>4</sub> cup chicken stock
- <sup>1</sup>⁄<sub>3</sub> cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. boneless, skinless halibut or black sea bass, thinly sliced crosswise
- <sup>1</sup>⁄<sub>2</sub> oz. fresh chamomile, leaves, tender stems, and if available, flowers
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