Mushroom-crusted halibut with blueberry sauce

We made this for Mike & Lauren when they visited.  Actually, this is a recipe modified from what we made, which is probably a great dish but not a great recipe.  We'll make this again but by this recipe.

Serves 4.

INGREDIENTS

• ½ cup blueberries
  
• ¼ cup water
  
• ½ teaspoon Champagne vinegar
  
• Kosher salt and freshly ground pepper
  
• 1 cup (1 ounce) dried porcini mushroom (or other dried mushrooms)
  
• 1 cup olive oil
  
• 4 halibut filets (5 ounces each), about 1½ inches thick
  

DIRECTIONS

Put the blueberries, water, and vinegar in a sauté pan, and season with salt and pepper.  Gently mash some of the blueberries with the back of a fork, place over medium-low heat, and cook for 4 to 5 minutes, until the mixture becomes a chunky syrup.  Remove from heat and reserve at room temperature.

Meanwhile, put the mushrooms in a small food processor, spice grinder, or clean coffee mill with a rotating blade.  Grind until reduced to a powder.  Transfer half of the mushroom powder to a small food processor or blender. With the machine running, carefully remove the cover or open the feed tube and slowly pour in the oil.  Blend for about 5 minutes, or until thoroughly combined.

Coat the halibut filets on both sides with the mushroom powder and cover with mushroom oil.  Place the filets in a large nonstick sauté pan over low heat (keep the heat low or the mushroom crust will burn) and cook, turning once, for 3 or 4 minutes on each side, or until the fish is still moist in the center.

Arrange each filet on a plate with a dollop of blueberry sauce on the plate. Drizzle with pan juices.

MAKE AHEAD

The blueberry sauce can be made 4 to 5 days in advance, covered, and refrigerated.  The mushroom powder can be made ahead and keeps a long time (you can use extra with the roasted tomatillo with mushroom spice rub), and the mushroom oil can be made 10 days ahead and refrigerated.

Wine Notes

The blueberry sauce and mushrooms pump up the flavor profile, so this is a good white fish to enjoy with a nice red wine.  Lots of fruit is ok, but don't go too far with the tannins.  A plush malbec, barbera, or dolcetto will work great.  Luciano Sandrone Barbera d'Alba is a great value and would work very well will this dish.