Two of my favorite things about late spring in the Pacific Northwest: fresh caught halibut and locally foraged morel mushrooms. While, I’m lucky to have caught a nice sized halibut this year, and managed to find some great morels, you can easily substitute halibut for ling cod or any flaky white fish and dried morels when fresh are not available. The thyme and Madeira wine add an earthy nuttiness to this dish that really compliment the dish.
Rinse fish fillets and dry with a towel. Season each side with salt and pepper. Heat olive oil in a pan on medium high heat. Add the halibut and cook three to four minutes each side. Be careful not to overcook fish. Remove fish from pan and set aside. Add sliced shallots to the pan, then morels, thyme and butter. Saute for four minutes
until soft. Add wine to pan to deglaze any bits stuck to the bottom for another three minutes; allowing alcohol to evaporate. Add chicken stock and bring to a boil. Add bok choy and sliced potatoes and cook for three minutes. Add the cream and cook for four minutes until cream starts to thicken. Salt and pepper to taste. Plate fish and, using tongs, divide the potatoes and bok choy between two plates. Spoon over morel cream sauce. The recipe serves two.
(Featured in Kayak Angler Magazine/ Rapid Media)