Halibut with Carrots, Fried Mushrooms, Potato Purée and Creamy Dill Sauce

Halibut with Carrots, Fried Mushrooms, Potato Purée and Creamy Dill Sauce

This meal definitely requires some multi-tasking, but is so, so, worth it! It's really delicious and textually interesting – creamy purée, crispy mushrooms, flaky fish, perfectly fork-tender carrots all topped with a creamy and vibrant dill sauce. This is a perfect special occasion meal!

Halibut in our neck of the woods is pretty expensive, so if you want to make this an affordable weeknight meal, replace the halibut with a more cost-effective fish such as cod or even tilapia!


Serves: 2

Cost: $$$

Skill Level: Intermediate

Time to Make: 60 minutes


2 skin-on halibut filets

4 small golden potatoes

1 small bunch of whole carrots

1 shallots

6 large white mushrooms

1/4 cup heavy cream

1 tablespoon butter

Olive oil

Salt and pepper


3 cloves garlic

1 small shallot

3 tablespoons fresh dill

1/2 cup chicken stock

1 tablespoon while grain Dijon mustard (or regular Dijon mustard)

3 tablespoons butter

Half a lemon

1/2 cup heavy cream


Prep Main Ingredients: Preheat the oven to 400ºF. Cut the potatoes into wedges. Cut one shallot into wedges. Trim the tops from the carrots and cut the carrots in half lengthwise. Remove the stems from the mushrooms and cut into rounds. Thinly slice the caps and keep separate from the stems. Pat the halibut filets dry and season with salt and pepper. Chill until ready to use.

Prep Dill Sauce Ingredients: Mince the dill, the second shallot, and the garlic. Cut the butter into medium cubes and chill until ready to use. Juice the lemon half.

Make the Potatoes: In a large skillet, toss the potatoes and shallot wedges in olive oil and season with salt and pepper. Roast for 25 minutes or until fork tender and very brown. During the last 10 minutes of cooking, push the potatoes and shallots to one side of the pan and add the sliced mushroom caps on the other half of the skillet. Toss the sliced stems with the potatoes and shallots and continue roasting. After the potatoes are done, remove the pan from the skillet. Take the potatoes, mushroom stems, and shallots out of the skillet and add to a food processor with the 1/4 cup heavy cream and 1 tablespoon butter. Purée until smooth. Transfer to a bowl and keep warm. Heat the skillet with the remaining sliced mushrooms over medium high heat and carefully fry the sliced mushroom caps to continue to evenly brown them. Once completely browned, remove from pan and set aside in a small bowl. Very carefully wipe out the pan (Don't be like me and burn yourself while doing this!).

Make the Creamy Dill Sauce: While the potatoes cook, make the creamy dill sauce. In a sauce pan, add the dill, minced shallots, minced garlic, lemon juice, and chicken stock. Bring to a boil and cook for 3 minutes. Reduce heat and slowly whisk in the heavy cream. Add the mustard and whisk to combine. Add the chilled butter cubes, one cube at a time, whisking to incorporate after each addition until the sauce is thick and creamy.. Turn off the heat and season to taste with salt and pepper. Cover and set aside until ready to serve. Immediately before serving, gently reheat the sauce over low and whisk a few times.

Make the Boiled Carrots: Bring just enough salted water to cover the carrots to a boil in a shallow pot. You should use a pot that's wide enough to allow the carrots to lay down flat. Once boiling, add the carrots and boil for 8-10 minutes or until the carrots are fork tender. Do not overcook. Carefully remove the carrots from the water with tongs and transfer to a plate. Immediately season with flaky sea salt and cover with foil to keep them warm. Discard the water.

Make the Halibut: Finally, in the same pan you roasted the potatoes, heat a slick of oil over medium high until very hot. Add the filets, skin side down, and cook for 3-4 minutes or until crispy. Gently flip and cook for an additional 4-5 minutes or until the fish is opaque and browned. Remove from heat.

To Serve: Spoon a bit of the purée on two plates. Top with the fried mushrooms and arrange carrots beside the mushrooms. Drizzle the creamy lemon dill sauce on top of the vegetables before topping with a halibut filet. Serve with more sauce on the side. Enjoy!

Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!