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Pan-Roasted Halibut with Morel Confiture, Sweet Pea Risotto and Morel Tea

Pan-Roasted Halibut with Morel Confiture, Sweet Pea Risotto and Morel Tea

5
(1)

This is the dish for those special occasions when you want to showcase your elegant entertaining style. It takes two hours from start to finish, but the recipe is easy to follow and the results are outstanding.

serves 4 people

Ingredients

cost per recipe: $14.87

The price is determined by the national average.

  • 2 3/4

    cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth

  • 1

    ounce dried morel mushrooms(about 1 cup)

  • 6

    tablespoons olive oil

  • 1

    medium onion, finely chopped (about 1/2 cup)

  • 1/4

    cup rice wine vinegar

  • 1/4

    cup sugar

  • 1

    teaspoon lavender honey

  • to taste freshly ground black pepper

  • 1

    sprig fresh thyme leaves

  • 1

    clove garlic, minced

  • 1/4

    cup all-purpose flour

  • 1/2

    cup finely grated Parmesan cheese

  • 1 1/2

    pounds fresh halibut steaks or halibut fillet (about 4 steaks)

  • 1/2

    cup uncooked arborio rice

  • 2

    cups Swanson® Chicken Broth

  • 1/2

    cup fresh sweet peasor English peas

  • 1/4

    cup coarsely chopped fresh morel mushrooms

  • 1/4

    cup (1/2 stick) unsalted butter

  • 1

    tablespoon chopped fresh chives

view nutrition info

How to Make It

Heat 1 cup vegetable broth in a 1-quart saucepan over medium-high heat to a boil.  Add half the dried mushrooms.  Remove the saucepan from the heat and let stand for 15 minutes or until the mushrooms are rehydrated.  Drain and coarsely chop the mushrooms. Heat 1 tablespoon oil in a 1-quart saucepan over medium heat.  Add half the onion and cook until golden brown, stirring occasionally.  Stir in the rehydrated mushrooms, vinegar, sugar and honey and heat to a boil.  Cook for 10 minutes or until the liquid is evaporated.  Remove the saucepan from the heat and let cool to room temperature.  Season with the black pepper.  Set the morel confiture aside. Heat the remaining vegetable broth in a 1-quart saucepan over medium-high heat to a boil.  Add the remaining dried mushrooms, the thyme sprig and garlic.  Remove the saucepan from the heat and let stand for 10 minutes.  Strain the morel tea through a double layer of cheesecloth or thick paper towels into a medium bowl.  Discard the solids.  Set the morel tea aside. Stir the flour and 1/4 cup cheese on a plate.  Coat the fish with the flour mixture. Heat 4 tablespoons oil in a 12-inch skillet over medium-high heat.  Add the fish and cook for 15 minutes or until it's golden brown on both sides and flakes easily when tested with a fork.  Remove the fish from the skillet and keep warm. Heat the remaining oil in a 2-quart saucepan over medium heat.  Add the remaining onion and cook until tender, stirring occasionally. Add the rice to the saucepan and cook and stir for 2 minutes.  Add 1/2 cup chicken broth and cook and stir until it's absorbed.  Add the remaining chicken broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more.  Stir in the peas, fresh mushrooms, butter, remaining cheese and chives in with the last broth addition. Place about 1/2 cup risotto into each of 4 shallow bowls.  Top each with 1 piece fish, about 1 tablespoon morel confiture and about 1/3 cup morel tea.
Step 1

Heat 1 cup vegetable broth in a 1-quart saucepan over medium-high heat to a boil.  Add half the dried mushrooms.  Remove the saucepan from the heat and let stand for 15 minutes or until the mushrooms are rehydrated.  Drain and coarsely chop the mushrooms.

Step 2

Heat 1 tablespoon oil in a 1-quart saucepan over medium heat.  Add half the onion and cook until golden brown, stirring occasionally.  Stir in the rehydrated mushrooms, vinegar, sugar and honey and heat to a boil.  Cook for 10 minutes or until the liquid is evaporated.  Remove the saucepan from the heat and let cool to room temperature.  Season with the black pepper.  Set the morel confiture aside.

Step 3

Heat the remaining vegetable broth in a 1-quart saucepan over medium-high heat to a boil.  Add the remaining dried mushrooms, the thyme sprig and garlic.  Remove the saucepan from the heat and let stand for 10 minutes.  Strain the morel tea through a double layer of cheesecloth or thick paper towels into a medium bowl.  Discard the solids.  Set the morel tea aside.

Step 4

Stir the flour and 1/4 cup cheese on a plate.  Coat the fish with the flour mixture.

Step 5

Heat 4 tablespoons oil in a 12-inch skillet over medium-high heat.  Add the fish and cook for 15 minutes or until it's golden brown on both sides and flakes easily when tested with a fork.  Remove the fish from the skillet and keep warm.

Step 6

Heat the remaining oil in a 2-quart saucepan over medium heat.  Add the remaining onion and cook until tender, stirring occasionally.

Step 7

Add the rice to the saucepan and cook and stir for 2 minutes.  Add 1/2 cup chicken broth and cook and stir until it's absorbed.  Add the remaining chicken broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more.  Stir in the peas, fresh mushrooms, butter, remaining cheese and chives in with the last broth addition.

Step 8

Place about 1/2 cup risotto into each of 4 shallow bowls.  Top each with 1 piece fish, about 1 tablespoon morel confiture and about 1/3 cup morel tea.

Recipe Tips

  • Easy Substitution: Lavender honey can be found at specialty food stores or you can substitute any wildflower honey.
  • Easy Substitution: Substitute frozen petite peas for the fresh peas.
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Made With
Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

BUY NOW
Swanson® Certified Organic Vegetable Broth

Swanson® Certified Organic Vegetable Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

Ratings & Reviews

(1)
  • formermarine

    April 22, 2008

    Pan-Roasted Halibut with Morel Confiture, Sweet Pea Risotto and Morel Tea

    The Campbell Kitchen Team out did themselves with this recipe, which is absolutely outstanding.

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