Serious Eats: Recipes

Cook the Book: Braised Halibut with Asparagus and Wild Mushrooms

It is with some amusement that I note Eric Ripert’s description of Le Bernardin’s braised halibut dish as “the ultimate one-pot meal”. For most of us, one-pot meals are comforting, homey things, thrown together at a moment’s notice; they do not require compound butters, and they certainly do not call for slow-roasted tomato confit.

This is not to detract from the dish, which sounds absolutely stunning. With its accompaniments of pearl onions, wild mushrooms, bacon fat, and veal jus (a reinforced veal stock), the firm-textured halibut is treated almost like the beef in a boeuf bourguignon—only it’s braised for five minutes instead of three hours.

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