Chef: Jeffrey Jew
4 oz. halibut
salt and pepper, to taste
2 tablespoons butter
1 sprig thyme
2 tablespoons olive oil
1/4 pound fresh morel mushrooms, cleaned and halved
1/4 pound English peas
1 tablespoon finely diced shallots
1 teaspoon finely diced garlic
salt and pepper, to taste
1/4 cup sherry
1/4 cup white wine
2 sprigs fresh thyme
1/2 cup heavy cream
extra virgin olive oil, to taste
1 teaspoon preserved lemon, finely chopped
micro greens - bulls blood or arugula
4 dried guajillo chilies, stemmed and seeded
4 dried New Mexico chilies, stemmed and seeded
1⁄4 teaspoon caraway seeds
1⁄4 teaspoon coriander seeds
1⁄4 teaspoon cumin seeds
1 teaspoon dried mint leaves
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
3 cloves garlic
juice of 1 lemon
2.5 pounds Meyer lemons
1/2 cup sea salt
2 cinnamon sticks
1.) Slice morel mushrooms in half and stir in cold water with your fingers to clean dirt from the mushrooms. You might have to do this more than once to make sure all the grit is washed from the mushroom. Reserve.
2.) In a sauté pan over medium high heat, heat olive oil. Add morel mushrooms, season with salt and pepper to taste, and let cook for two to three minutes before stirring. Stir mushrooms, and cook another three minutes.
3.) Deglaze pan with half the white wine and half the sherry. Let reduce, and add shallots and garlic, stirring constantly.
4.) Add peas, and deglaze pan with the remaining wine and sherry. When the mixture has a syrupy consistency, add cream, and reduce to medium low heat. Cook for 5 to 6 minutes or until the mixture has thickened. If the mixture has thickened too much, add a little vegetable stock or water to loosen mixture.
5.) Taste, and season with salt and pepper if necessary.
While the mushroom mixture is reducing, heat a sauté pan over medium high heat.
6.) Season halibut with salt and pepper, and place in hot pan. Cook halibut 2 - 3 minutes per side. When the fish is almost finished cooking add butter and thyme to pan, and baste fish with butter for 1 minute over low heat. Take fish from hot pan and let rest one minute.
In a small bowl lightly dress micro greens, and preserved lemon with olive oil, salt, and pepper.
To plate, start with morel mushroom mixture, top with halibut, and finish with micro greens. Add drops of olive oil, and harissa around plate.
1.) Preheat oven to 350 degrees. Put chilies into a sauté pan and toast in oven for three minutes.
2.) Heat caraway, coriander, and cumin in a pan over medium heat. Toast spices in pan, tossing constantly, until very fragrant, about three minutes.
3.) Transfer spices to a grinder with the mint and grind, and add to a food processor with chilies.
4.) Puree mixture while adding oil, salt, garlic, and lemon. Puree into a paste-like mixture. Keep in a jar in refrigerator.
1.) Trim the ends off lemons, and quarter.
2.) Sprinkle the interior of the lemons with salt then layer in a jar. Sprinkle with sea salt then mash with a wooden spoon or dowel until the rinds of the lemon begin to soften and until all the lemons fill the jar and rest below the level of the brine. Add cloves and cinnamon sticks.
3.) Ferment at room temperature for three to four weeks. Lemons can be kept for one to two years.