Here is a great summer dish that is light and absolutely delicious. I got lucky at the farmers market in Santa Monica and got some of the last porcini's of the season.  The mushroom monger said it wasn't the last of the season it was more like they were having a second season because of the rain they had been getting. Normally the season would be over by this time of the year but lucky for me it wasn't.  I made a mushroom stock and cook the rice with in it with fennel.   The rice variety was one that my boss was giving from Asia and it was called nonzero, this rice was straight from the farm and it was absolutely delicious. It was not a sticky rice per se, it had a little starch that give a tiny hint of creaminess but not quite like a risotto.  At the end of the day the rice was fantastic.  I also grilled the porcini's on my hibachi grill which gave a great smoked flavor the the meaty mushrooms.    Simple sear to the fish with a bit of fennel to finish.  Here is the recipe I hope you enjoy it!

1 1/2 lb halibut cut into 4 oz pieces 

1 1/2 lb of Porcini’s
1 fennel cut in half sliced thin
1 small onion sliced thin
2 tbsp of butter and olive oil

Mushroom Stock
3 oz of dried porcini
3 oz of dried shiitake mushrooms
3 oz of dried morel
4 oz of cremini mushrooms
4 oz of button mushrooms
4 garlic cloves
2 tops of leeks
10 cups of water
Salt to taste 

1 1/2 cup of mushroom stock
3/4 cup of nonzero rice
1 tsp of salt 

Mushroom froth
2 cups of mushroom stock
4 tbsp of butter
1 tbsp of verswhip
Salt to taste 

Micro dill or fennel fronds, fennel pollen, borage to garnish

For the mushroom stock,

Place all the ingredients in to a pot and fill with water.  Bring to a boil and turn down to a simmer. Cook for about an hour to an hour and half until the stock has reduced by half and the water taste like mushrooms.  Strain out the mushrooms, season with salt and set aside and keep warm.

For the porcini's,

Start grill (hibachi in my case) bring up to 350-400 degrees.  You want to give a smokey flavor to the mushrooms without completely cooking the mushrooms all the way through.  Porcini's are very meaty and dense in texture.  They should still be a bit firm after grilling.  Simply toss with olive oil and salt, cook them for just 2 or 3 minutes on each side.   Then take off the grill and cool.

For the fennel and onion,

Slice thin fennel and onion.  In a small sauce pot on medium low heat add butter, oil, fennel, onion, and salt.  Add the top to the pot and cook for 15 minutes without browning.  Stir the pot by shaking the pot and keeping the lid on every few minutes.  Try not to take the top off and allow the steam to escape.  The onions and fennel should sweat in the their own juices until they are soft. Once tender turn off the heat and look to cool

For the rice,

Add mushroom stock and salt to a pot.  Bring to a boil and pour in the rice.  Cook for 25 minutes or until the water has been absorbed and the 

To finish,

In a medium hot saute pan add olive oil.  Season the halibut pieces with salt and place fillet side down in the pan.  Cook on that one side for 5 minutes.  Meanwhile combine the fennel, onions, mushroom stock, and rice in a small pot.  Season with salt and pepper and cook until hot and the broth has evaporated; finish with a little butter if desired. In another saute pan add butter and porcini's.  Cook for 3-4 minutes until the mushrooms are tender.  Season with salt and pepper. Place a few spoonfuls of the rice in the in the middle of the plate.  Flip over the halibut and cook for 20 seconds, then take out.  Place on top of the rice.  Add the porcini's on top the rice.  Add  verswhip, butter, and salt to the mushroom stock with a hand blender for a 1 minute.  Then froth the stock and pour around the plate.  Finish the dish with fennel pollen, fronds, and borage.  Serve and enjoy!

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