Halibut with Marinated Chanterelles and Chamomile
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Mixing bowl
- Saucepan
- Oven
- Baking sheet
- Serving platter
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Whisk
- Tongs
Ingredients
- 10 small chanterelle mushrooms, trimmed and quartered if large
- 1 stalk celery, finely chopped
- 1⁄2 small leek, trimmed and finely chopped
- 1⁄2 small yellow onion, finely chopped
- 1⁄2 cup white wine vinegar
- 1⁄4 cup chicken stock
- 1⁄3 cup olive oil
- Kosher salt
- freshly ground black pepper
- 1 lb. boneless, skinless halibut or black sea bass, thinly sliced crosswise
- 1⁄2 oz. fresh chamomile, leaves, tender stems, and if available, flowers
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