It's been a long time since we've been to Camas, Washington, a town of about 20,000 situated about 20 miles east and across the Columbia River from Portland, Oregon. Named for the camas lily, an onion-like bulk prized by Native Americans, it's home to a lumber mill as well as several high-tech companies, and Roots Restaurant and Bar.
Although we've never had the pleasure to dine at Roots, we were very attracted to chef-owner Brad Root's rendition of halibut when it was printed in the Oregonion newspaper several years ago. Chef Root's pleasant pairing of spring onions, fava beans, shiitake mushrooms presented on halibut resting on a bed of rice makes for a most unique flavor combination.
The forest is ablaze with color in spring.
If you have the good fortune and opportunity to dine at Roots, we're told that the desserts created by Pastry Chef Caralee Blazina Whitmore are not to be missed. The ever-changing selection always includes such perennial favorites as seasonal fruit crisps and crumbles along with her signature twice baked chocolate souffle.
But, until you can visit Roots and investigate the desserts, why not settle for Chef Brad's top-rated halibut prepared in your own kitchen!
Seared Halibut with Walla Walla Spring Onions, Fava Beans and Shiitake Mushrooms
2 tablespoons vegetable oil, divided
4 6-ounce halibut fillets
Salt and pepper, to taste
2 Walla Walla spring onions, chopped (reserve some chopped green tops: see note)
1 teaspoon minced garlic
1 cup blanched and peeled fava beans (see note)
2 large fresh shiitake mushrooms, chopped
3/4 cup chicken broth
2 tablespoons butter
1 tablespoon minced fresh tarragon
1 teaspoon fresh lemon juice
Hot cooked white rice
- Heat 1 tablespoon of the vegetable oil in a heavy saute pan over high heat. Season both sides of the halibut fillets with salt and pepper. Once oil is hot, add seasoned halibut. Sear the fish until it's just cooked through, 3-4 minutes each side, depending on thickness. Remove to a platter and keep warm.
- Add remaining oil to the saute pan and, over medium-high heat, saute onions, garlic, fava beans and shiitake mushrooms until the onions are tender, about 3-4 minutes. Add chicken broth, bring to a boil and cook until reduced by half, scraping up any browned bits from the bottom of the pan. Remove from heat and whisk in butter, tarragon and lemon juice, and season to taste with salt and pepper.
- To serve, place rice in middle of each plate and place halibut fillet on top of rice. Using a slotted spoon, spoon the fava bean and shiitake mixture over the fillets, then drizzle with the pan sauce. Garnish with reserved green onion tops.
NOTE: Find Walla Walla spring onions at farmers markets and speciality markets. You can substitute 4-6 scallions.
NOTE: To blanch and peel fava beans, boil shelled beans for about 50 seconds. Remove beans from pot and immediately plunge into cold water. Drain beans and remove whitish skins, using your fingernail to open the spongy skins, and then pinch the beans free.