Halibut Fillet with Shiitake, Walnuts and Sage

Ingredients

• 4 halibut fillets (about 170 g each)
• 1 lemon (juice)
• 100 g peeled hazelnuts
• 1 handful of sage leaves
• 350 g mixed mushrooms (shiitake, small brown button mushrooms, oyster mushrooms)
• 150 ml whipping cream
• 100 ml dry white wine
• 4 tbsp butter
• Salt
• Pepper (freshly ground)
• flour (for coating)
• 2 tbsp olive oil

Instructions

1. 1.

   Rinse the fish fillets, pat them dry, cut each in half and let them marinate with lemon juice. Roast the walnuts in a hot pan without fat until lightly browned, stirring occasionally; remove and cool. Rinse the sage, shake dry and pluck the leaves. Clean the mushrooms and slice them.

2. 2.

   Bring the cream and wine to a boil in a pot and reduce slightly into a mildly creamy sauce. Season with salt and pepper.

3. 3.

   Heat 1 tbsp butter in a pan and sauté the mushrooms for 5-6 minutes, seasoning with salt and pepper. In another pan heat the remaining butter. Pat the fish dry, season with salt and pepper, coat in flour, tap off excess, then brown each side for 2-3 minutes until golden.

4. 4.

   Remove the mushrooms from the pan, keep warm, wipe out the pan. Add oil and quickly crisp the sage leaves.

5. 5.

   Plate the fish on bowls, drizzle with sauce, scatter mushrooms, walnuts and sage on top, drizzle a little of the sage oil and serve.