Halibut with Morels, Ramps, and Peas
About this Recipe
By: Rachel
Fresh, spring flavors are always especially welcome after a long, cold winter. Tender fava beans, fresh English peas, asparagus, ramps, morel mushrooms, and other seasonal ingredients are a joy to eat when they begin to appear in farmers’ markets—always for too short a time. This recipe for Halibut with Morels, Ramps, and Peas in a light, delicate broth always feels like a celebration of springtime.
Check out our collection of spring recipes for all our seasonal favorites.
Why Pan-Seared Halibut with Morels, Ramps, and Peas Is Perfect For Spring
Morels, ramps, English peas, and pea shoots can generally be found at your local farmers’ market in April or May, depending on where you live (and provided you have had adequate rainfall). A good rule of thumb is that morels generally appear when lilacs begin to bloom; the other ingredients won’t be far behind.
Pea shoots—the tender, young shoots and leaves of the pea plant—are one of my favorite seasonal ingredients. Their season is very short, but that only makes this dish more special. You can usually find pea shoots at specialty markets in the spring, but they can also be found at Asian grocery stores (typically at a far lower price). I grow them at home in a window box.
Fresh Halibut: A Sweet, Flaky Spring Staple
I lived in Seattle for 15 years, where fish is fresh and always in abundance. Halibut is one of my favorites—sweet, firm, and delicious. I recommend trying halibut cheeks, if you can find them. They are said to taste like sea scallops, with the firmness of fresh shellfish.
Halibut comes into season in the April, along with the delicate spring vegetables that are its perfect accompaniment. In this recipe, simplicity allows the seasonal ingredients to shine.
Beverage Pairing
By: Olivia
A dish representative of spring deserves a fresh, acidic peppery wine. This halibut with spring vegetables will sing next to a Grüner Veltliner. This Austrian wine is bright and tangy with a minerality, herbaceousness, and pepperiness. These notes will heighten the freshness of the dish. If you happen to be at Violet Wine, I’d recommend grabbing the Christina Grüner Veltliner, which is clean and dry with notes of pear and pepper.
Halibut with Morels, Ramps, and Peas
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- ½ cup (115g) unsalted butter divided
- ½ pound (225g) morel mushrooms fresh or dried
- Kosher salt and freshly-ground black pepper
- 1 cup (150g) English peas
- 1 cup (235mL) chicken stock
- 1 pound (450g) halibut filets
- 2 tablespoons diced shallot
- 1 bunch ramps
- Fresh pea shoots for garnish
Step by Step Instructions
Step 1
- Prepare the morel mushrooms by trimming and discarding the tough end. Cut each mushroom in half, and soak in warm, salted water for at least 20 minutes to remove dirt and insects.Rinse several times with cold water until the water runs clear, and set aside to drain on a clean tea towel or paper towel.
Step 2
- Heat half the butter in a skillet over medium-high heat until foamy. Add the morels, and season with salt and pepper. Sauté for 5-7 minutes, or until soft and lightly browned.
Step 3
- Add the stock and English peas, and cook at a gentle boil until the liquid has reduced by about half. Turn the burner to its lowest setting to keep warm.
Step 4
- In a skillet, melt 1 tablespoon butter and sauté the shallots for 3-5 minutes, or until translucent. Add the ramps, cover, and cook just until wilted.
Step 5
- Season the halibut on both sides with salt and pepper. In a heavy skillet, melt the remaining 3 tablespoons butter over medium-high heat until foamy. Roast the halibut undisturbed for about 2 minutes per side, allowing a golden-brown crust to form. Remove the fish from the pan, and tent to keep warm.
Step 6
- To serve, divide the halibut between four low bowls. Divide the vegetables between each dish, and garnish with pea shoots.
