MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Halibut w/Mussel Butter Sauce
Categories: Seafood, Vegetables, Herbs, Dairy, Citrus
Yield: 7 servings

2 oz Dried kelp (dashima or
- kombu)
4 tb Extra-virgin olive oil, plus
- more for greasing
2 1/2 lb Skinless halibut or cod
- fillet; 1" thick
Salt
8 oz Bottle clam juice
3 Dozen mussels; cleaned
2 tb Fresh lemon juice
1/2 ts Saffron, crumbled
2 sm Shallots, finely chopped
1 cl Garlic; crushed
4 tb Unsalted butter
6 tb Heavy cream
1 tb Chopped parsley; more for
- garnish
1 tb Chopped tarragon; plus small
- leaves for garnish

Set oven @ 450ºF/232ºC.

In a large bowl, combine kelp with 4 cups of cool water
and let stand until softened, about 5 minutes. Reserve 2
cups of the kelp water.

On a lightly greased rimmed sheet pan, arrange half of
the softened kelp in the center, allowing excess water
to drip off kelp and slightly overlapping the pieces.
(Do not squeeze water out of the kelp). Rub halibut with
2 tablespoons of oil and season with salt. Set halibut
in the center of the kelp and lift kelp over the sides
of the fish. It should stick to the fish. Top halibut
with the remaining kelp, slightly overlapping, and tuck
the kelp loosely underneath the fish to enclose it.

Roast halibut until just opaque in the center, about 15
minutes. A metal cake tester or skewer inserted in the
center of the fish should feel warm to the touch.
Transfer wrapped halibut to a serving platter.

Meanwhile, in a large pot, combine clam juice and the
reserved kelp water, and bring to a boil over high heat.
Add mussels, cover and cook until mussels open, 2 to 3
minutes; begin checking mussels at 2 minutes and
transfer them to a bowl as they open (discard any that
do not open). Tent with foil to keep warm. Pour mussel
broth into a separate bowl, leaving behind any grit in
the pot, and reserve the broth. Rinse out pot to remove
any grit.

Combine 1 tablespoon of the lemon juice with the saffron
in a small bowl and mix well. In the rinsed pot, heat
the remaining 2 tablespoons oil over medium. Add
shallots and cook, stirring occasionally, until
softened, about 3 minutes. Stir in garlic until
fragrant, about 1 minute. Add reserved mussel broth (and
any juice that has drained from the mussels) and
saffron-lemon juice, and bring to a boil over high.
Reduce heat to medium-low and simmer gently to allow
flavors to meld, about 5 minutes. Discard garlic.

While whisking constantly, add butter 1 tablespoon at a
time, blending in each addition before adding the next.
Then, whisk in heavy cream. Gently simmer until sauce is
slightly reduced, about 5 minutes longer. Stir in the
remaining 1 tablespoon lemon juice, parsley and
tarragon, and season with salt. You should have about 2
cups of sauce.

Remove the top layer of kelp to reveal halibut. You can
serve the kelp to eat with the fish or discard it.
Arrange mussels around halibut, removing the top shells
for easier eating if you’d like. Spoon some sauce over
the mussels and fish, and garnish with parsley and
tarragon.

To serve, divide the fish and mussels among plates.
Garnish with more parsley and tarragon. Serve with the
remaining sauce on the side.

By: Kay Chun

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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