Halibut with Marinated Chanterelles and Chamomile | Saveur

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 and freshly ground black pepper, to taste
• 1 lb. boneless, skinless halibut or black sea bass, thinly sliced crosswise
• 1⁄2 oz. fresh chamomile, leaves, tender stems, and if available, flowers