Food & Drink

We Took a Cooking Class With LA's Best Seafood Chef. Here's What We Learned (and Something to Make).

Published On 02/07/2017 Published On 02/07/2017
cooking class with LA's best seafood chef
Danny Jensen/Thrillist
Danny Jensen/Thrillist
Danny Jensen/Thrillist
Danny Jensen/Thrillist
Danny Jensen/Thrillist
Danny Jensen/Thrillist
Danny Jensen/Thrillist
Danny Jensen/Thrillist
Danny Jensen/Thrillist
Courtesy of Cape Seafood and Provisions

Halibut with Morels and Asparagus (Courtesy of Executive Chef Michael Cimarusti)

Yield: 4

Ingredients:

  • 4 4 oz Fillets halibut
  • 1lb morel mushrooms
  • 2 diced shallots
  • 12 peeled, blanched asparagus tips
  • 1 bunch chopped chive
  • 1 lemon
  • Simple lemon vinaigrette
  • 5 oz butter
  • Extra virgin olive oil

Directions:

  • Clean the morels thoroughly in several changes of cold water.  Quarter the morels.
  • Place the morels in a non-reactive saucepan with one ounce butter, the shallot and a squeeze of lemon, cover the morels and allow them to simmer slowly while you cook the fish.
  •  Dry the fish with paper towels and season both sides with salt and Espelette pepper.  
  • Warm a large skillet and add olive oil to coat the pan. When the oil begins to smoke add the halibut.
  • Cook the halibut on high heat until the fish begins to brown lightly.  
  • Place the skillet in a 350-degree oven for 2 minutes.
  • While the halibut is in the oven add the remaining 2 oz of butter to the morels to thicken their juices.
  • In a separate pan, melt 2 oz butter until it begins to brown and roast the asparagus tips until they are well browned, season with salt and pepper.
  •  Taste the mushrooms and their juices and adjust as needed with salt and lemon.  
  • Remove the fish from the pan and place it on paper towels to rest.  
  • Add the chopped chives to the mushrooms and divide them among four warmed bowls and place the fish on top.   
  • Spoon some of the morel juice over the fish, place the asparagus spears around the fish and serve.