Halibut Recipe For Fast Cooking

Name: Halibut with potatoes and chanterelles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: baby potatoes 8 pc; Parsley 1 bunch; butter 20 g; Chanterelles 400 g; oliv oil 1 tsp; butter 50 g; spring onions 1 bunch; Chili 4 pinches; Halibut fillets 2 pcs; oliv oil 1 tbs; Salt; Pepper

Jump to the recipe Comments

Halibut recipe — Halibut with chanterelles and potatoes Recipe Image

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I show you my wonderful, simple halibut recipe for fast cooking.

Chanterelles are seasonally available in summer. You can also use other mushrooms and so this dish fits on the table in every season.

Halibut is one of the most demanding fish in the kitchen because it decomposes quickly if prepared incorrectly.

Of course I have a great preparation solution for you. It is worth reading on!

Plan a good 45 minutes for the dish. By the way, you can prepare the ingredients very well.

This is the hint in the direction… Remember recipe for the next invitation!

Now I wish you a lot of reading fun and later good luck in the kitchen.

One more question? Just write to me using the comment function at the bottom of the page.

Table of Contents

1. Recipe Halibut
2. Nutritional Values and Calories
3. Which Mushrooms Are Suitable For this Dish?
4. Tips For Your Fish Shopping
5. Side Dishes Ideas For Halibut
6. More Ideas

1. Recipe Halibut

Always clean the boards and knives immediately to prevent salmonella from getting into the food.

I will show you how to clean the wooden cutting board in an extra article!

Halibut with potatoes and chanterelles

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 213

Total Time 45 Min.

Preparation Time 20 Min.

Cook Time 25 Min.

Simple guide to prepare halibut fillet in the oven with chanterelles and potatoes.

Rate Now!

4.99 from 879 ratings

Ingredients

Side dishes
8	pc	baby potatoes
1	bunch	Parsley
20	g	butter
Fish
400	g	Chanterelles
1	tsp	oliv oil
50	g	butter
1	bunch	spring onions
4	pinches	Chili
2	pcs	Halibut fillets (skin on bone)
1	tbs	oliv oil
General ingredients
		Salt (I use primal salt or Himalayan salt)
		Pepper

Instruction

Potatoes

Preparations

Boil the potatoes in their skins in salted water until soft.

Preheat the oven hot air stage at 120° C and keep the plates warm in the lower part of the oven.

Peel the boiled potatoes — Peel the boiled potato

Prepare potatoes

Peel the potatoes and place them in a hot pan with the foamed butter.

Season with salt, pepper and freshly cut parsley and keep warm.

Fish and mushrooms

Clean the chanterelles — Chanterelles cleaned on a paper towel.

Clean mushrooms

Clean the mushrooms and prepare them for frying.

In the article the article Cleaning mushrooms is linked.

Mushrooms with spring onions in a pan — Mushrooms when frying in the pan with spring onions.

Prepare mushrooms

Heat a pan and fry the chanterelles with olive oil and butter over high heat.

After 4 minutes add the finely chopped spring onions.

Season the mushroom pan with salt, pepper and some chilli.

Fresh halibut fillet with skin — I bought the fresh halibut fillet in Bremerhaven. Dealer addresses are available on request. © Thomas Sixt Food Photographer

Prepare fish

Wash the halibut fillet under cold running water and dry it.

Place on a suitable porcelain plate.

Marinate the fish fillets with olive oil, salt and pepper.

When all the garnishes are ready, place the fish plate in the oven and set the egg timer for 10 minutes.

Fish fillet cooking time:

-> 120°C level hot air preheated.

-> 10-14 minutes cooking time.

When is the fish ready Tip:

At the end of the cooking time, pierce a fillet with a thin meat fork for 20 seconds and test the temperature on your finger or lip (carefully).

Serve

Finalize dish

Heat all side dishes again and season to taste.

Remove the warm plates from the oven and place them on a plate to serve.

Arrange the mushrooms with the browned butter with the spring onions on the plate and add the potatoes.

Remove the fish fillets from the oven, remove the skin and place the fillets in the middle of the plates.

Season the fish gently with salt and pepper.

Serve quickly – bon appétit!

You can change the amount of butter according to your own ideas. For me the browned butter is the sauce substitute and it just doesn’t need more!

2. Nutritional Values and Calories

3. Which Mushrooms Are Suitable For this Dish?

The hat-journalists simply harmonize wonderfully with the water dwellers. When shopping, you can flexibly adapt to the situation according to offers. Recommendable are:

Chanterelles
Herb-side mushrooms
Champignons

Morels
Porcini mushrooms
Chestnuts mushrooms

Natürlich würde auch weißer und schwarzer Trüffel ausgezeichnet passen.

Den Luxusgedanken gehe ich dennoch heute nicht nach und besorge lieber ein Körbchen Schwammerl im Supermarkt.

I will show you how to clean the mushrooms step by step in an extra article!

Use fresh mushrooms for this dish, the taste is simply stunning.
Recommends you cook Thomas Sixt

Chanterelles in the colander — Fresh chanterelles are also available in the supermarket during the season.© Thomas Sixt Food Photographer

4. Tips For Your Fish Shopping

You can recognise fresh fish by the following criteria:

Undamaged and shiny fresh looking skin!
Bright red gills!
Clear and shiny eyes (exception: perch-like fish always have cloudy eyes)!
By smell, fresh sea creatures do not smell!

Frozen goods are always second choice. Freezing extends the shelf life, but the cells are damaged and a lot of free water is produced during preparation.