Ingredients:
2x 150g portions of Wild BC Halibut, skin removed
200g Saltspring Mussels
1 bunch swiss chard, largest leaves possible
3 Tbsp + 1 Tbsp olive oil
2 shallots, thinly sliced (approx. ¾ cup)
1 Tbsp + 1 tsp crushed garlic
3 tsp kosher salt
2 cups sliced mushrooms
3 cups Finest At Sea fish stock
150g pappardelle
Zest of 1 lemon
1/3 cup chopped parsley
Pepper to taste
*4x 25cm lengths of butcher’s twine
Method:
Put on a small pot of water and bring to a gentle boil.
While water is coming up pull the stems off your swiss chard leaves and set aside.
Blanch the chard leaves for 30 seconds, then remove and cool quickly with cold water.
Discard the blanching water and refill the pot with fresh water for pasta cooking.
Cook pasta for 1 minute less than package directions, strain, rinse, toss with the remaining tablespoon of olive oil, and set aside.
Thinly slice the chard stems and set aside.
In a medium pan over medium heat, sauté the shallots in 3 tablespoons of olive oil until translucent.
Add 1 tablespoon of garlic and cook for 1 minute longer.
Add the mushrooms and chard stems, and cook until tender. Remove from heat and allow to cool.
Take the blanched chard leaves, divide them into 2, and lay them flat to create 2 sheets of leaves, about 3 times the size of each halibut portion.
If the leaves are smaller, overlap them to create 2 large sheets.
Divide the mushroom mixture into 3 parts.
Divide 2/3 of the mixture between the 2 chard sheets, top with halibut portions, and season generously with kosher salt and pepper.
Wrap the chard sheets around the halibut and tie each bundle with 2 pieces of twine. This can be done ahead and refrigerated until ready to cook.
Bring fish stock to a gentle simmer in a high-sided saucepan.
Season the stock with the remaining teaspoon of crushed garlic and another teaspoon of kosher salt.
Gently place the halibut bundles in the simmering stock and cook covered for 6-8 minutes, depending on fillet thickness.
If the stock level is low and doesn't cover the bundles, flip them halfway through cooking.
When the halibut is cooked, remove it from the stock and set aside.
Put the remaining third of the mushroom mixture in the stock with mussels and the par-cooked pasta.
Cook until mussels pop open.
Add lemon zest and parsley.
Serve in a bowl with all the broth, topped with poached halibut.
