Learn to make 3-time Michelin-starred chef Eric Ripert's halibut mushroom casserole
Ever want to try a meal made by a three-Michelin-starred chef without breaking the bank? Well, now you can. The chef behind Le Bernardin, a New York City restaurant named one of the best in the world, is sharing his recipes in his new cookbook, "Seafood Simple."
He recently dropped by "GMA3" to share how to make his halibut mushroom casserole, which can also be found in the cookbook.
Halibut-mushroom casserole
Ingredients:
2 tbsps. unsalted butter
1 tbsp. canola oil
1 lb. assorted mushrooms, cut into bite-sized pieces
1/2 shallot, thinly sliced
Fine sea salt and freshly ground white pepper
2 cups mushroom stock
4 halibut filets (7 oz. each), skinned
4 sprigs of thyme
You'll also need a metal skewer.
Directions:
Preheat the oven to 375 degrees.
In a large saucepan, heat the butter and oil over medium heat. Add the mushrooms and shallot, season with sea salt and white pepper, and cook until the mushrooms are starting to soften, 4 to 5 minutes. Add the mushroom stock, bring to a simmer, and cook until the liquid is reduced to about 1 1/2 cups, 6 to 8 minutes.
Season the halibut on all sides with sea salt and white pepper. Transfer the mushrooms and cooking liquid to a large baking dish and set the halibut on top. Place a thyme sprig on each fillet.
Cover the baking dish, place in the oven, and bake until a metal skewer inserted into the thickest part of the fish for five seconds feels warm when touched to your wrist, 11 to 12 minutes.
To serve, place a fillet in the center of each of four warm bowls. Gently spoon the mushrooms and sauce around the fish and serve immediately.
Mushroom stock
Makes two cups
Ingredients:
3 lbs. white mushrooms
Clean the mushrooms and place in a stockpot with six cups of water.
Bring to a boil, then reduce to low heat and simmer, uncovered, until the liquid is reduced to two cups, about one hour.
Strain through a fine-mesh sieve, pressing the mushrooms to extract the liquid. Refrigerate in an airtight container for up to one week or freeze for up to two months.
