Cook and Drink

Earlier we wrote about Antonio Carluccio’s A Passion for Mushrooms, published in 1989. The book includes some wonderful recipes and intriguing combinations. The book also includes a chapter on conservation techniques. We prepared two dishes from the book, Sandwiched Parasol Mushrooms and Halibut with Saffron Milk Cap.
A Passion for Mushrooms is a must have for mushroom-lovers. The book is available via the usual channels and perhaps at your local second-hand bookstore. Prices will vary.

Halibut with Saffron Milk Cap

We were keen to read his chapter on mushrooms and fish because the combination is both challenging and surprising. We spotted a recipe with saffron milk cap, a popular mushroom in Spain, Portugal, Turkey, Scotland, Poland, Russia and many other European countries. Earlier we combined it with chorizo, with squid and we prepared a stew with eggplant and potatoes. Carluccio used the mushrooms to create a rich, creamy mushroom sauce which he combined with poached halibut. The fish is supported by the flavours and texture of the mushrooms and vice versa. Is it about saffron milk cap or about halibut? Absolutely delicious.

Wine Pairing

We opened a bottle of Rosenstock Grüner Veltliner, produced by Markus Huber in the Traisental region in Austria. Markus Huber is a young, internationally successful winemaker. The vineyards and the winery are organic and sustainable. He made a fresh, dry, fruity and aromatic white wine. Great accompaniment of the fish and the light character of the wine worked also very well with the rich mushroom sauce.
In general we suggest a light, refreshing, aromatic white wine.

What You Need

• Filet of Halibut (skin on)
• Butter
• For the sauce
  • Saffron Milk Cap
  • Shallot
  • All Purpose Flour
  • Butter
  • Fish Stock
  • Vegetable Stock
  • Double Cream
  • Parsley
  • Dill
  • Mint
  • Mustard
  • Black Pepper
• Crusted Bread

What You Do

Details of the recipe can be found in A Passion for Mushrooms. Buy the book and enjoy this dish and many more!

1. Clean the mushrooms and slice.
2. Chop the shallot finely.
3. Chop and combine equal quantities of parsley, mint and dill.
4. Add olive oil to a heavy iron skillet and fry the shallot.
5. After a few minutes add the mushrooms. Reduce heat and fry for 5-10 minutes.
6. Remove the shallot and the mushrooms from the pan.
7. Use flour, butter and stock to make a basic sauce.
8. Allow to integrate for a few minutes.
9. The sauce should have a clear but not overpowering fish flavour.
10. Add cream and mustard to the sauce. Mix.
11. Add half of the herbs to the sauce. Mix.
12. Add the mushrooms to the sauce.
13. If necessary, add more stock to the sauce. Taste.
14. In parallel, add butter to a non-stick pan and fry the halibut, skin down.
15. When nearly done, turn the fish, colour the meat side, remove the skin and turn again.
16. The sauce should be ready by now, so add the remainder of the herbs and some black pepper.
17. Serve the fish on top of the sauce.
18. Serve with crusted bread or steamed new potatoes.