- Yield: 4 Servings
For the Bordelaise Sauce
- 1 medium onion, peeled, halved, and charred over a stove burner
- 1 celery stalk, chopped roughly
- 2 garlic cloves, bruised with the side of a chef’s knife
- 1 large sprig of fresh thyme
- 2 tablespoons black peppercorns
- 1 tablespoon green peppercorns
- 2 plum (roma) tomatoes, chopped
- 1 cup (8 ounces) dry red wine
- ½ cup (4 ounces) red wine vinegar
- 2 teaspoons granulated sugar
- 2 cups (1 pint) shellfish or seafood stock, made with shrimp or lobster shells, or bottled clam juice
For the Tomato Marmalade and Tempura Batter
- 3 heirloom tomatoes, about 8 ounces each, red and yellow or orange if available
- ½ cup (4 ounces) orange juice
- 2 tablespoons (1 ounce) red wine vinegar
- 1 cup (8 ounces) Light Chicken Stock
- 1 tablespoon packed brown sugar
- Pinch ground dried mild or medium New Mexican red or ancho chile powder
- 1 medium shallot, minced
- 1 tablespoon minced peeled fresh ginger
- 2 teaspoons grated lemon zest
- 1 cup (8 ounces) seltzer water or club soda
- 1 large egg yolk
- ½ cup unbleached all-purpose flour
- ¼ cup cornstarch
- Scant ¾ teaspoon baking powder (use ½ teaspoon at Santa Fe’s 7,000-foot altitude)
For the Fish Fillets and Mushrooms
- 4 (4-ounce) halibut fillets
- Kosher salt and ground white pepper
- 2 tablespoons (1 ounce) olive oil
- 2 tablespoons (1 ounce) unsalted butter
- Large sprig of fresh thyme
- 2 cups (1 pint) canola or vegetable oil
- 8 medium shiitake mushrooms, stems removed
- Tiny salad greens, or rainbow or red amaranth leaves, for finished dish
How to Make It
To Prepare the Boardelaise Sauce
- Combine the charred onion, celery, garlic, thyme, black and green peppercorns, and tomatoes. Cook down over medium heat for a few minutes, until the tomatoes release their liquid and the celery and garlic get some amber edges.
- Add the wine, vinegar, and sugar, raise the heat to medium-high, and reduce until only about ¼ cup of liquid remains, about 5 minutes.
- Pour in the stock and reduce the liquid by approximately half, to a thin sauce-like consistency, about 5 more minutes.
- Strain the sauce through a fine-mesh sieve into a bowl. Don’t press on the solids. Cool briefly, cover, and refrigerate. To Prepare the Tomato Marmalade
- Peel the tomatoes by first plunging them into a pan of simmering water for 1 minute. Make a small incision at the base of each tomato with the tip of a small knife to loosen the skin. Pull off the skin in pieces.
- Quarter the tomatoes and squeeze out the watery seeds. Discard the skins and seeds. Cut the tomatoes into fine dice, transfer them to a saucepan, add the remaining ingredients.
- Cook the mixture down over medium heat to marmalade consistency, about 20 minutes. Season with salt and pepper and reserve at room temperature. To Prepare the Tempura Batter
- Whisk together in a small bowl the seltzer water and egg yolk. Whisk in the remaining ingredients, stopping as soon as the batter is smooth. It should be thin. Cover and refrigerate. To cook the Fish
- Season the halibut fillets with salt and pepper.
- Warm a 10- or 12-inch skillet to almost smoking.
- Pour in the olive oil and reduce the heat to medium. Sear the halibut on all sides, and cook just until white and flaky throughout, 6–7 minutes. Remove the skillet from the heat and add the butter and thyme. As the butter melts, baste the fish with the pan juices for 30 seconds. Tilt the pan as needed to have enough buttery pan juices to spoon. Transfer the fillets to paper towels to drain. To Prepare the Shiitake Mushrooms
- Heat the canola oil in a saucepan to 325°F–330°F. Dip the mushrooms in the chilled tempura batter and fry several minutes, until crispy and lightly colored. Drain over paper towels. Putting it all Together
- Reheat the bordelaise sauce.
- Place a halibut fillet in the middle of each of 4 plates. Add a big spoonful of tomato marmalade to one side. Place a tempura shiitake on top of each fillet and another leaning against it. Spoon the sauce around the fillets. Garnish lightly with the greens and serve.