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Roast Figs, Sugar Snow
by Diana Henry
The Swedes—and the Finns and the Norwegians— are mushroom crazy and often pair them with their beloved fish. I found versions of this dish made with turbot and the European flatfish brill as well as halibut, sometimes topped with chopped, still-warm boiled egg and dill, or warm shrimps.
This is a gloriously simple dish, full of the clean flavors that distinguish Scandinavian cookery, and brings together the woods and the sea. You do need fresh horseradish root for it.
Serves 4


• 9oz (250g) fresh wild mushrooms, or a mixture of wild and cultivated mushrooms
• 4 x 6oz (175g) filets of halibut
• all-purpose flour, seasoned with salt and pepper
• 1/2 cup (1 stick) butter
• 2 tbsp dry white wine
• salt and pepper
• 1 tbsp finely chopped fresh flat-leaf parsley
• 1½ oz (40g) grated fresh horseradish


1. Carefully clean the mushrooms. Cut large ones in half or quarters, but leave the small ones whole.

2. Dip the filets of fish in the seasoned flour. Heat 2 tbsp of the butter in a frying pan and in it cook the fish over a medium heat for about 1½ minutes on each side. Leave the fish skin-side-down, pour on the wine, turn the heat down, and cover the pan. Leave the filets to cook for about 4 minutes in the steam created by the liquid, until they are opaque and cooked through.

3. Meanwhile, melt 1/2 stick butter in another frying pan and cook the mushrooms briskly until colored. Season and add the parsley.

4. Melt the rest of the butter. Put a filet of fish on each plate, spoon the mushrooms around, and drizzle the melted butter over each serving. Finally top each piece of fish with the horseradish and serve immediately.

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