Makes 4 servings. Difficulty
1/4 oz. dried mixed mushrooms 1/2 cup hot water 2 Tablespoons unsalted butter, divided 1-1/2 lb. halibut fillet Salt and freshly ground black pepper 1 shallot, thinly sliced 1 cup cremini mushrooms, sliced 1/4 cup dry white wine 1/4 cup mushroom water 1/4 cup heavy cream 1 Tablespoon thinly sliced fresh basil
Place the dried mixed mushrooms in a small bowl and pour the hot water over the top. Let the mushrooms steep for about 20 minutes or until tender. Drain (reserve the liquid) and coarsely chop. Set aside.
Season the halibut fillet with salt and freshly ground black pepper.
Melt 1 tablespoon of unsalted butter in a large non-stick skillet over medium high heat. Add the halibut, flesh side down, and cook for about 2-1/2 to 3 minutes per side (depending on the thickness), or until it flakes easily with a fork. Transfer the halibut to a plate and loosely cover with foil to keep warm.
Return the skillet to the heat and add the remaining tablespoon of butter. Add the shallots, and sauté for about 1-2 minutes or until just tender. Add the cremini and the hydrated mushrooms and continue to sauté for 3 minutes longer. Add the white wine and 1/4 cup of the reserved mushroom water. Bring to a boil and reduce by 2/3. Add 1/4 cup cream and continue to cook, stirring frequently, until the sauce is slightly thickened, about 2 minutes. Stir in the basil and adjust seasonings to taste with salt and freshly ground black pepper.
To serve, divide halibut fillet among 4 dinner plates and pour sauce over the top.