Project Foodie - Cascadia: Pan-seared halibut with forest mushrooms

Cascadia: Pan-seared halibut with forest mushrooms

Save Recipe: Pan-seared halibut with forest mushrooms & crisp leeks

For Chef Kerry Sear, food is about "the pure enjoyment of experiencing both the new and the familiar, and being surprised each and every time". At Cascadia (Seattle, WA), Chef Sear brings together the best of local seasonal ingredients to create items such as carmelized spice rubbed wild king salmon and fenugreek crusted spring lamb. Chef Sear's style is to let the ingredients speak for themselves and harmonize with each other. This can be seen in today's recipe "Pan seared halibut with forest mushrooms and crisp leeks" which expertly combines delicate halibut with wonderful morels, chanterelle, and porcini mushrooms to create an amazing meal that is perfectly harmonized.

Pan-seared halibut with forest mushrooms & crisp leeks

4 - 5 oz fresh halibut filets
8 oz morels, chanterelles & porcini mushrooms
8 pieces pearl onions
8 pieces small garlic cloves
12 oz red wine
12 oz chicken stock
2 oz bacon julienned
4 oz olive oil
16 oz vegetable oil
1 cup leeks (washed and cut in to julienne strips)
1 cup potato flour
3 oz milk
Italian parsley
sea salt

1. Heat a saucepan over medium heat.
2. Sauté onions, garlic cloves and bacon in 2 oz olive oil for 3 minutes or until soft.
3. Add mushrooms to saucepan. Sauté for another 3 minutes.
4. Add wine and chicken stock. Season with sea salt.
5. Bring to a boil. Turn heat down and simmer for 10 minutes.
6. Strain liquid from mushrooms. Keep mushrooms warm. Place liquid in another pan. Boil and reduce volume by half.
7. In a heavy skillet heat remaining olive oil and sear halibut filets on both sides over high heat.
8. Continue cooking process in a 400 degree oven for 5 minutes.
9. Heat vegetable oil in deep fryer.
10. Add leeks to milk and immediately strain and add to potato flour. Shake off excess flour.
11. Fry leeks in deep fryer until brown. Remove and place on a paper towel.
12. Arrange mushrooms on warm plates. Add red wine sauce to each plate. Top with halibut and garnish with crisp leeks and fresh parsley.

About Cascadia

Situated in Belltown - a downtown neighborhood of lofts, nightclubs and innumerable versions of Seattle's alternative house of worship, the coffee joint - Cascadia is the creation of Chef Kerry Sear and his wife, Heidi Grathwol. Step inside and Cascadia becomes a respite from the elements when cloudy and cool, a celebration when sunny and warm. The space is at once intimate and grand, a place to enjoy the company of one or to share with many. Kerry's love of food, his love of the experience of food and of sharing that with others is visible in everything he does - from his hand sketching of the presentation of each dish to his smile. At Cascadia, this love shows through from start to finish, drinks to dessert, resulting in a unique and highly enjoyable dinning experience.

CASCADIA RESTAURANT

Austin A. Bell Building

2328 First Ave.

Seattle, WA 98121

Tel: (206) 448-8884

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