Halibut

INGREDIENTS:

(Serves 4)

4 Filets of Halibut
2 Onions
1 Bunch Dill, Washed and Stems Removed
1 Cup of Olive Oil
2 Cucumbers
1 lb. of Chanterelles
3 T. Shallots, finely chopped
2 T. Thyme, finely chopped
Canola Oil for cooking
Wondra Flour for cooking
2 T. Butter
1 Lemon, Juiced 

DIRECTIONS:

1. Preheat oven to 375.  Coarsely chop onions and place into a shallow baking dish, brush with canola oli, and cover with foil. Bake until onions are soft for approximately 30 minutes. Cool and puree the onions using a blender. Reserve the onion puree until ready to use.

2. Blend olive oil and dill until smooth. Chill the dill until ready to serve.

3. Seed and dice 1 cucumber (save the seeds and do not peel).  Reserve until ready to use.

4. Peel and coarsely chop the remaining cucumber. Blend this cucumber along with the saved seeds until smooth.  Strain through a fine sieve and cheesecloth. Reserve the cucumber water until ready to use.

5. Slice chanterelles. Heat a saute pan and add canola oil. When pan is hot add the chanterelles. Saute until most of the liquid evaporates. Add 1T. of shallots, thyme, and salt and pepper. Toss and reserve.

6. Combine diced cucumber, 8T. of cucumber water, 8T. of onion puree, salt and pepper in a small saucepan. (Overly season the cucumbers).

7. heat an ovenproof saute pan ad add 2 T. of olive oil. Season the halibut and sprinkle with wondra flour.  Place halibut in pan. When it is golden brown, turn and place in oven for 3-4 minutes.

8. While the halibut is in the oven, heat the cucumber mixture. Once it is heated, add 4T. of the dill oil and lemon juice to taste. Add salt and pepper if necessary. Reheat the chanterelles. 

9. Remove the halibut from the oven and return it to the stove. Baste the halibut with butter, 2. T shallots, and 1T. thyme.

10. Divide cucumbers among 4 warm bowls. Place filets atop the cucumbers, and top with chanterelles.