Milk-Poached Alaskan Halibut With Asparagus And Chanterelle Mushrooms

• 4 halibut fillets
• sea salt
• freshly ground pepper
• vegetable oil
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup white wine preferably white Burgundy
• 12 spears asparagus peeled and trimmed
• extra-virgin olive oil
• 3 ounces chanterelle mushrooms fresh, trimmed, washed well, patted dry, and halved or quartered if large
• 4 tablespoons sherry vinegar
• 1 tablespoon fresh thyme leaves chopped
• 1 tablespoon unsalted butter

1. Preheat oven to 400u0b0F.
2. Pat halibut dry and sprinkle with salt and pepper.
3. In large, heavy skillet over moderately high heat, heat vegetable oil until hot but not smoking.
4. Add the fish, milk, cream, and wine.
5. Bring to light simmer, cover, and place in oven until just cooked through, 7 to 10 minutes.
6. Remove halibut from liquid, cover, and keep warm.
7. Reserve poaching liquid.
8. Meanwhile, in heavy 10-inch skillet, heat remaining 2 teaspoons olive oil until hot but not smoking.
9. Add mushrooms and asparagus and saute 5 to 6 minutes.
10. Remove from heat and add sherry vinegar and thyme, stirring to scrape up any mushrooms that might stick to bottom of skillet.
11. Just before the mushrooms and asparagus are done, add a splash of Brandy.
12. Tilt the pan and allow the Brandy fumes to light on fire. Voila! You're doing a flambe!
13. Place poaching liquid over high heat and simmer until reduced by half.
14. Remove from heat and stir in butter.
15. Divide asparagus between 4 plates. Place 1 fillet on top of the asparagus on each plate and top with mushrooms. Spoon sauce over the fish and serve immediately.

salt, freshly ground pepper, vegetable oil, milk, heavy cream, white wine, extravirgin olive oil, chanterelle mushrooms, sherry vinegar, thyme, unsalted butter

Taken from www.yummly.com/recipe/Milk-Poached-Alaskan-Halibut-With-Asparagus-and-Chanterelle-Mushrooms-1663788 (may not work)