Wild Mushroom Broth
- In a medium stockpot, place everything except the soy sauce, rice wine vinegar, honey, and kosher salt. Cover with enough water to cover by 2 inches. Bring to a simmer and allow to cook at a light simmer for 4 hours.
- Strain the stock through a fine-mesh sieve into another medium stockpot. Add the soy sauce, rice wine vinegar, honey, and salt to taste. Bring to a simmer and adjust seasoning as needed. Strain again through a fine-mesh sieve and reserve warm.
Cashew-Crusted Halibut, Shaved and Charred Vegetables
- In a food processor, combine the cashews, cilantro, and melted butter and process to form a medium-sized crust. It should stay together when gently squeezed. Season to taste with salt and pepper.
- Working in several batches, heat 2 tablespoons per batch of olive oil in a cast iron skillet over high heat. Season the vegetables with salt and pepper and sear the zucchini, yellow squash, red onion, red bell pepper, and wild mushrooms. Place on a sheet tray to cool. Reserve.
- Preheat oven to 450 degrees. Preheat the broiler to medium high.
- In a large sauté pan, heat the oil over medium-high heat. Season the halibut filets with salt and pepper. Sear the halibut until golden and place in the preheated oven to finish cooking—about 5 minutes.
- Remove the halibut from the oven, flip over with the caramelized side facing up. Place 1 tablespoon of the cashew crust on top of each filet, place the fish in the broiler, and cook for about 1 minute, or until the crust is golden. Reserve.
- In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat and add the zucchini, yellow squash, red onion, bell pepper, and wild mushrooms to heat through. Stir in the garlic and cook until aromatic, about 1 minute. Deglaze the pan with the white wine and cook down by ¾. Add the butter and chives and season to taste with salt and pepper.
- To finish, place the shaved and roasted vegetables into a 3-inch mold in the center of an entrée bowl. Remove the mold and place the cashew-crusted halibut on top of the vegetables. Pour about 6 ounces of the wild mushroom broth around the fish. Garnish with edible flowers, herbs, and chili oil.