Main
Recipes
Main Ingredients
Seafood
fish
Poached Halibut with Black Truffles and Purple-Potato and Crab Gratin Recipe

Poached Halibut with Black Truffles and Purple-Potato and Crab Gratin Recipe

Posted by

Rate It!

Poached Halibut with Black Truffles and Purple-Potato and Crab Gratin

Add your photo!

Ingredients

Count

Nutrition

105

Calories

Comments Print recipe

Ingredients:

Serving

1/2 lb haricots verts ( french thin green beans) or regular green beans
1/2 lb fresh chanterelle mushrooms
1 1/2 tbsp olive oil
1 tsp minced garlic
1/3 oz fresh black truffle * (about 9 g)
3 shallots
sea salt
six 5-oz skinless halibut fillets
1/4 cup fresh lemon juice
1 tbsp fresh thyme leaves
1 tbsp packed fresh tarragon leaves
1 1/4 cups fish stock
1 cup vin jaune or dry sherry
accompaniment: purple-potato and crab gratin

Directions:

Preheat oven to 375°F. Have ready a bowl of ice and cold water. Trim beans. In a saucepan of boiling salted water cook beans until crisp-tender, 3 to 5 minutes, and with a slotted spoon transfer to ice water to stop cooking. Drain beans well and pat dry. With a pastry brush gently brush chanterelles to remove any grit and discard any tough stems. In a large saucepan heat 1 tablespoon oil over moderate heat until hot but not smoking and cook chanterelles and garlic, stirring, until liquid mushrooms give off is evaporated and mushrooms are softened. With a truffle slicer slice truffle into paper-thin slices. Finely chop shallots.
In a 3-quart gratin dish (about 15 by 10 by 2 inches) toss together beans, chanterelles, and sea salt and pepper to taste. Arrange beans and chanterelles around edge of dish. Arrange halibut fillets about ․ inch apart in dish and drizzle with lemon juice. Sprinkle fillets with thyme, tarragon, truffle, and sea salt and pepper to taste. Pour stock and vin jaune or Sherry down side of dish, being careful not to disturb fillets. Sprinkle shallots over fillets and vegetables. Brush 1 side of parchment paper with remaining 1/2 tablespoon oil and arrange parchment, oiled side down, on top of fillets.
Bake fillets in middle of oven until just cooked through, about 10 minutes. Carefully tilt gratin dish and pour cooking liquid into a small saucepan. Simmer liquid until reduced to about 1 cup and stir in sea salt and pepper to taste.
Serve fish and vegetables over gratin and top with sauce.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	104.53 Kcal (438 kJ)
Calories from fat	43.52 Kcal
		% Daily Value*
Total Fat	4.84g	7%
Cholesterol	2.12mg	1%
Sodium	99.72mg	4%
Potassium	464.78mg	10%
Total Carbs	13.48g	4%
Sugars	5.47g	22%
Dietary Fiber	3.61g	14%
Protein	3.25g	6%
Vitamin C	9.2mg	15%
Vitamin A	0.1mg	3%
Iron	1.9mg	10%
Calcium	35mg	4%

Amount Per 100 g
Calories	53.52 Kcal (224 kJ)
Calories from fat	22.28 Kcal
		% Daily Value*
Total Fat	2.48g	7%
Cholesterol	1.09mg	1%
Sodium	51.06mg	4%
Potassium	237.96mg	10%
Total Carbs	6.9g	4%
Sugars	2.8g	22%
Dietary Fiber	1.85g	14%
Protein	1.66g	6%
Vitamin C	4.7mg	15%
Iron	0.9mg	10%
Calcium	17.9mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Truffles With Spaghetti

Boiled spaghetti, Olive oil, Garlic cloves, minced and 5 more..
Shrimp in White Wine Sauce

Vegetable oil, Shallot, chopped, Garlic clove, minced and 7 more..
Greek Chicken with Vegetables

Chicken breast , meat only, cooked, fried, Olive oil and 10 more..
Greek Inspired Baked Chicken

Chicken thighs (bone in, skin on ), Lemon (juice and zest) and 11 more..
Vegan Falafel Salad

Falafel mix, prepared (near east is my favorite) and 13 more..
Grilled Horseradish Steak with Mushroom Salad

Prepared horseradish, Olive oil, divided, Minced garlic and 6 more..
Gazpacho

Tomato juice, Red wine vinegar, Worcestershire sauce and 16 more..