Cooking Eric Ripert’s Seafood Simple: HALIBUT-MUSHROOM CASSEROLE

Video Description

We are cooking thought renowned chef Eric Ripert's cook book, Seafood Simple, to learn how to cook seafood properly using different cooking methods! I highly recommend that you get the book, to follow along! You are going to love this series! Let's cook! Serves 4 Ingredients: For the mushrooms: 3 pounds white mushrooms For the fish: 2 tablespoons unsalted butter 1 tablespoon canola oil 1 pound assorted mushrooms, cut into bite-sized pieces ½ a shallot, thinly sliced Fine sea salt and freshly ground white pepper 2 cups Mushroom Stock, (recipe follows) 4 halibut fillets of 7 ounces each, skinned 4 sprigs of thyme Instructions: For the mushrooms: Clean the mushrooms and place in a stockpot with 6 cups water. Bring to a boil, then reduce to low heat and simmer, uncovered, until the liquid is reduced to 2 cups, about 1 hour. Strain through a fine-mesh sieve, pressing the mushrooms to extract the liquid. If not using immediately, refrigerate in an airtight container for up to 1 week or freeze for up to 2 months. For the fish: Preheat the oven to 375°F. In a large saucepan, heat the butter and oil over medium heat. Add the mushrooms and shallot, season with sea salt and white pepper, and cook until the mushrooms are starting to soften, 4 to 5 minutes. Add the mushroom stock, bring to a simmer, and cook until the liquid is reduced to about 1½ cups, 6 to 8 minutes. Season the halibut on all sides with sea salt and white pepper. Transfer the mushrooms and cooking liquid to a large baking dish and set the halibut on top. Place a thyme sprig on each fillet. Cover the baking dish, place in the oven, and bake until a metal skewer inserted into the thickest part of the fish for 5 seconds feels warm when touched to your wrist, 11 to 12 minutes. To serve, place a fillet in the center of each of four warm bowls. Gently spoon the mushrooms and sauce around the fish and serve immediately. Let us know in the comments below what you think and how it came out, after you cooked it. NEW EPISODES EVERY WEEK!