Michael Taus

This summery fish dish isn’t unlike something you might find at Taus’s Zealous (419 W Superior St, 312-475-9112) or Duchamp (2118 N Damen Ave 773-235-6434). But it’s accessible for a home cook, too. Just take these tips from the chef: First, don’t be intimidated by the word nage—it’s just a stock-based sauce made with white wine. Second, don’t overcook the fish—take it off the heat when it’s a little underdone (it will continue cooking as it’s plated). Finally, try pairing this dish with a spring-pea risotto, Taus’s recipe for which can be found at timeoutchicago.com/eatout.

Find Nichols Farm peas and carrots at the Division Street farmers’ market, Saturdays 7am–1pm, at the corner of Division St and Dearborn Ave, through Oct 30. EBT/Link accepted.

Alaskan halibut with Nichols Farm carrot nage and risotto

1 tbsp olive oil
1 tbsp minced shallots
2 tbsp white wine
4 cups carrot juice
2 cups vegetable stock
1 sprig thyme
2 tbsp whole butter
salt
white pepper
20 baby multicolored farm carrots, blanched, peeled & quartered
4 4–5oz. halibut filets, skinned
2 tbsp canola oil
pea shoots

1. Make the carrot nage: Heat the olive oil over medium heat and sauté the shallots until just slightly brown. Deglaze the pan by adding the white wine, bringing it to a boil and scraping the browned bits off the bottom of the pan with a wooden spoon. Continue cooking until the wine has reduced to a syrup. Add the carrot juice and reduce further, to a fourth of a cup. Add vegetable stock and thyme and simmer until reduced by half. Add the butter, season with salt and white pepper to taste, and strain into skillet. Add in blanched baby carrots and bring to simmer until carrots are warm. Reserve.
2. Cook the fish: Season the fillets on both sides with salt and pepper. Heat canola oil in a large, heavy-bottomed skillet over medium heat until just smoking. Sauté fish on both sides until golden brown, about three–four minutes on each side.
3. Plate the halibut over spring-pea risotto in four separate bowls. Top each filet with some nage and divide the carrots evenly among the bowls. Garnish with fresh pea shoots.

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