Cook The Book: Braised Halibut With Asparagus And Wild Mushrooms

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 bunch asparagus, trimmed

1 slice of bacon, cut into ¼-inch-wide strips

1 tablespoon unsalted butter

8 pearl onions

4 ounces cèpes (porcini)

4 ounces chanterelles

4 ounces oyster mushrooms

4 ounces morels

2 tablespoons garlic butter (recipe follows)

Four 6-ounce halibut fillets

2 cups veal jus (if this is not available, substitute reduced beef stock)

8 pieces tomato confit (recipe follows)

1 tablespoon sliced chives, to garnish

1 tablespoon chopped Italian parsley

1/2 pound unsalted butter, softened

2 tablespoons minced garlic

1 tablespoon minced shallot

3 tomatoes, cored, peeled, and cut into ¾-inch-thick wedges

Fine sea salt and freshly ground white pepper

2 tablespoons extra virgin olive oil

1 1/2 tablespoons thyme leaves

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