Ingredients
Yields: 2 servings
- 1 head garlic
- 1 tablespoon olive oil
- 6 shallots, finely chopped, divided
- 1 cup Port wine
- 2 cups Pinot noir
- 1 teaspoon black pepper
- 2 sprigs fresh thyme
- 1 ½ cups chicken stock
- 2 pieces bacon, cut into ½” pieces
- 1 leek, whites only, cut into 1” pieces and rinsed well
- 2 tablespoons olive oil
- 7 dried morel mushrooms, rehydrated and cut in half
- 1 rutabaga, peeled and cut into 1” pieces
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon sugar
- ¼ cup water
- 1 tablespoon butter
- 2 halibut fillets, boneless, skinless
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup flour
- 2 tablespoons olive oil
- 1 tablespoon chives, cut into 1” pieces
Directions
- Preheat oven to 375°F.
- Cut head of garlic in half crosswise, and drizzle with olive oil. Roast in preheated oven for 30 minutes. Remove from oven and let cool until ready to use.
- In a 12” skillet over high heat, add 4 shallots, Port wine, Pinot noir, black pepper and thyme. Bring to a boil, and reduce to ¼ cup.
- Add the chicken stock to the sauce and reduce to ½ cup.
- While the sauce is reducing, cook the bacon until crispy in a separate pan. Remove the bacon from the pan and reserve the bacon fat.
- Add the leeks to the bacon fat over medium high heat. Cover, and let cook 8-10 minutes, or until leeks are completely tender.
- In a separate pan, heat 2 tablespoons olive oil over high heat. Add remaining 2 shallots, mushrooms, and rutabaga. Season with ½ teaspoon salt and ¼ teaspoon pepper. Add sugar and water, cover, and let cook 8-10 minutes, or until vegetables are tender.
- When sauce has finished reducing, whisk in butter until melted.
- Scoop out the cloves from the roasted head of garlic and add to the sauce. Reduce heat to low until ready to serve.
- Season halibut fillets with salt and pepper. Dredge lightly in flour and pat to remove excess.
- Heat 2 tablespoons olive oil in a nonstick skillet, and sear halibut fillets 2-3 minutes on each side, or until golden brown and cooked through.
- At the last minute, sprinkle chives over mushroom and rutabaga vegetable ragout.
- To plate, make a bed of leeks and place the halibut fillets on top. Spoon the sauce around the fish and sprinkle with bacon pieces. Serve vegetable ragout on the side.