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 with Shiitake Mushroom Cream Sauce
Ingredients:
- 7 ounces fillet fresh Halibut
- ½ tablespoon of flour to dust the fish
- 3 tablespoons olive oil
- 3 pieces pearl onions
- 1 tablespoon white wine
- 1 clove chopped fresh garlic
- 1 small clove chopped shallot
- 4 pieces fresh shiitake mushroom
- 1 cup chicken stock
- 1 tablespoon oyster sauce
- ¼ tablespoon paprika
- Dash of sugar and Tabasco sauce to taste
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 1 cup Linguini pasta
Preparation:
~ Season the fish with salt and pepper and dust with flour set aside.
~ In a hot sauté’ pan add 2 tablespoons of olive oil and cook the fish
on both side about 1-2 minutes (light light brown in color) remove the
fish and set aside.
~ in another sauté’ pan with medium heat add one tablespoon of olive
oil garlic, shallot and shiitake mushroom, sauté’ for 30 second deglaze
with white wine then add back the fish and chicken stock season with
oyster sauce, paprika, chili sauce and sugar and cook for a minute.
~ Add heavy cream and butter stir for a few seconds and turn heat off.
~To plate the dish, heat up the linguini and put on the plate as a bed and top with the fish and surround with the sauce.
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Recipes 
