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Halibut with Mushroom Crust

Image for Halibut with Mushroom Crust


Yield: 24 servings

kikkoman products used:


4 ounces butter, divided
24 shallots, minced
24 cloves garlic cloves, minced
6 pounds button mushrooms
Salt and pepper
1 tablespoon cornstarch
12 ounces halibut scraps
24 six-ounce halibut filets
6 tablespoons Kikkoman Soy Sauce


In a sauté pan, heat 1 ounce butter. Add shallots and garlic. In food processor, pulse mushrooms until finely chopped. Add mushrooms to pan, cover and cook 10 minutes. Place mushroom mixture in a chinois; press with a ladle to extract as much liquid as possible, reserving liquid. (Or place mushrooms in cheesecloth and wring out liquid) Season mushroom solids with salt and pepper; let cool. In food processor, purée halibut scraps to paste-like consistency. Season with salt and pepper; refrigerate. When mushroom solids are cool, add halibut paste and mix with a wooden spoon until well blended.

Mix 10 tablespoons mushroom liquid with cornstarch. Add soy sauce to remaining liquid and simmer until reduced by half. Add cornstarch liquid and bring to a boil; whisk in 3 ounces butter. Season with salt and pepper.

Season halibut filets with salt and pepper. Place a 12-inch-long piece of plastic on work surface. Place enough mushroom mixture in center of plastic as needed to cover halibut fillet. Fold plastic over mushroom mixture; pat or roll it with a rolling pin until evenly thick and slightly larger than halibut filet. Unfold and place a halibut filet on top of the mushroom mixture. Gather plastic tightly up and around the halibut as if wrapping a gift basket, until mushroom mixture adheres to top and sides of halibut. Twist ends and cut excess plastic with a scissor. Turn over the halibut on a baking sheet lined with parchment or silpat, 2 inches apart. Repeat with remaining halibut and mushrooms to make 24 portions.

For each serving, to order, cook 1 halibut filet in 300°F oven in its plastic wrapping, mushroom-coated side up, for 20 minutes. Place halibut in center of serving plate. Remove plastic by grabbing the center of the plastic and pulling off. Spoon mushroom sauce around halibut; garnish with chervil.

Recipe by Chef Michel Richard, Citronelle (Washington, D.C.)


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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