Pan Roasted Halibut Over Wild Mushroom Risotto

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Benjamin Burgholzer

Managing Editor at Harvesting Nature

Benjamin Burgholzer is an enthusiast of wild foods and wild places, a part-time professor, small business owner, freelance writer, and the Managing Editor of Harvesting Nature. A novice backpack hunter and seasoned fly fisherman, when he is not working or writing, he spends as much time as possible in the mountains of Oregon, where he has recently moved to from upstate New York.

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Okay I admit it, I did not catch the halibut I used for this recipe, but I did find the chanterelles and use venison stock I made earlier in the year, making this a semi-wild recipe. I had quite a good haul, and the amount of mushrooms I used in this recipe reflects that. You can use less mushrooms than I did if you’d like. The wild mushroom risotto takes some time and patience, but it’s well worth it and pairs perfectly with halibut. If you’re comfortable doing so, you can cook the halibut and risotto at the same time, or just cook the risotto first and set it aside. You don’t need any special equipment other than a cast iron skillet. I’m sure this recipe would work well with most other white fish, but you would likely need to adjust the cook time. This is a good recipe for special occasions like New Year’s Day, for good friends, or for a day you just want to eat something extra yummy.

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Risotto
Ingredients:
2 Tbsp Butter
2-3 Cups Wild Mushrooms (Chanterelle, Oyster, Morels)
2/3 Cup Brandy
6 Cups Venison Stock
2 Minced Shallots
1 ¾ Cup Arborio Rice
1/3 Cup Fresh Parmesan Cheese
2 Tbsp chopped fresh parsley

1. Bring stock to a simmer in a saucepan.
2. In another saucepan, dry saute the chanterelles for a minute or two, cooking them in their own juices, then add the butter and sauté the shallots for about five minutes.
3. Add the rice and the brandy, stir to combine then bring to a boil and reduce by half
4. ½ cup at a time, add the stock, stirring the rice almost constantly. Add the next ½ cup once the previous one is absorbed. Repeat until all stock it used.
5. Stir in parmesan cheese, add salt and pepper to taste. Cover and set aside.

Halibut
Ingredients:
3 Tbsp Olive Oil
1 Cup Wild Mushrooms
1 Tsp lemon juice
1 Tbsp minced garlic
½ cup white wine
1/3 cup venison stock

1. Preheat the oven to 420 degrees. Use paper towels to remove any moisture from the halibut. Season both sides with salt and pepper.
2. Heat one tablespoon of oil in cast iron skillet.
3. Add mushrooms to the skillet and cook for about four minutes. Move to edges of skillet
4. Add 2 tbsp oil and the fish to the pan, cooking presentation side down. After about 5 minutes, turn the fish over and transfer to the oven. Roast until flakes easily, about 7 minutes.
5. When done, remove the fish and plate on top of the risotto.
6. Using the mushrooms still in the pan, add garlic and white wine.
7. Add the stock and cook until thickened.
8. Pour mixture over the halibut and risotto, garnish wit parsley and serve.