Dinner

Pan-Seared Halibut en Papillote with Mushroom Duxelles & Brown Butter-Sage Broth

Name: Pan-Seared Halibut en Papillote with Mushroom Duxelles & Brown Butter-Sage Broth
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 halibut fillets (180g each); 300g mixed mushrooms (cremini, button, shiitake), finely minced; 1 medium shallot, minced; 2 cloves garlic, minced; 150g spring vegetables (baby leeks, baby carrots, green beans), cut into 2-inch pieces; 80g unsalted butter; 8 fresh sage leaves; 100ml vegetable or fish stock; 2 tbsp dry white wine or vermouth; Fine sea salt & cracked black pepper; Zest of ½ lemon; 1 tbsp fresh parsley, finely chopped

Pristine halibut fillet baked in a parchment parcel with a fine mushroom duxelles (finely minced and cooked until dry), spring vegetables, and a bright brown butter-sage essence that infuses the fish as it steams. Opening the papillote releases a cloud of buttery, herbaceous steam—true German refinement.

563calper serving 39gprotein 20gcarbs 36gfat 12min prep 13min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this