Porcini Crusted Halibut



Those under the impression that this preparation is too elaborate for people with plain tastes should note that the flavors are comforting and gratifying. Minimal effort with specific attention given to ingredients and simple cooking techniques when fully executed allows the hobby cook to achieve glamorous results. 





Spring Fava Bean Ragu                                                                                          Serves 4
1 Tblsp. Oil; Olive; Extra Virgin
1 Tsp. Carrots; Finely Diced
1 Tsp. Celery; Finely Diced
1 Tsp. Onions; Finely Diced
¾ Cup Beans; Fava; Shucked; Blanched; Peeled
6 Tblsp. Water
¼ Teaspoon Italian Parsley; Finely Chopped
To Taste Salt; Sea or Kosher
To Taste  Pepper; White; Ground from a mill

In a heavy bottom pot add the extra virgin olive oil and heat over a low flame.  Add the carrots, celery, onions, and cook slowly until almost tender.  Add the fava beans, water and season to taste with salt and pepper. Simmer this mixture for 5 minutes.

Porcini Crusted Halibut

4 Ea./4oz.  Halibut; Boneless; Skinless
1 Oz. Porcini Flour
2 Tablespoons Oil; Olive; Extra Virgin
To Taste Salt; Sea or Kosher; Ground from a mill
To Taste Pepper; White; Ground from a mill

In a heavy bottom non-stick pan add the extra virgin olive oil and heat over a low flame. Dredge the halibut in porcini flour, place the halibut in the pan, season, sauté on both sides until a crust forms.  Remove the halibut from the skillet once it is cooked.  On a warm plate arrange the fava beans and center the porcini crusted halibut and serve at once.