Ingredients

serves 10

　　1/4 cup olive oil

　　4 tablespoons unsalted butter

　　4 large leeks, white and light-green parts only, cut into thin matchsticks, well washed, and dried (about 10 cups)

　　4 shallots, thinly sliced into rings (1 cup)

　　8 medium garlic cloves, thinly sliced

　　Coarse salt and freshly ground pepper

　　10 halibut fillets (each 6 ounces, 1 inch thick; preferably square cuts), skinned

　　2 pounds oyster mushrooms, halved if large

　　Chive Oil, for drizzling (recipe follows)

　　Beet Salad, for serving (recipe follows)

　　

Chive Oil

2 large bunches chives (about 2 1/2 ounces), cut into 1-inch lengths

　　1 cup extra-virgin olive oil

　　(makes about 3/4 cup)

　　

Beet Salad

8 small golden beets and 8 small red beets, stems trimmed to 1 inch

　　3/4 cup extra-virgin olive oil

　　Coarse salt and freshly ground pepper

　　4 tablespoons balsamic vinegar

　　(serves 10)

　　

Step 1

Preheat the oven to 400°F. Heat 2 tablespoons oil and the butter in a large skillet over medium heat. Add the leeks, shallots, garlic, and 1/8 teaspoon each salt and pepper. Cook, stirring, until the leeks and shallots are translucent, about 3 minutes. Spread into 2 9 × 13-inch baking dishes, dividing evenly. Top with the fish; season with salt and pepper. Set aside.

　　

Step 2

Heat 1 tablespoon oil in the same skillet over medium heat. Add half of the mushrooms and 1/2 teaspoon salt. Raise heat to medium-high; cook, stirring, until tender, 3 to 5 minutes. Scatter the mushrooms over the fish. Repeat with the remaining oil and mushrooms and 1/2 teaspoon salt.

　　

Step 3

Bake until the fish is cooked through, 18 to 20 minutes. Transfer to plates. Drizzle with chive oil. Serve with beet salad.

　　

Chive Oil

Step 4

Cook the chives in a small pot of boiling water until bright green, about 10 seconds. Drain; run under cold water. Pat dry.

　　

Step 5

Put the chives in a blender. With the machine running, add the oil in a slow stream; puree. Let stand 1 hour. Strain through a damp cheesecloth-lined sieve; discard the solids.

　　

Beet Salad

Step 6

Preheat the oven to 400°F. Drizzle the beets with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Cover with foil. Bake until tender, about 65 minutes.

　　

Step 7

Let cool. Rub off the skins with paper towels; discard the skins. Cut into wedges. Put the golden and red beets into separate bowls.

　　

Step 8

Whisk the vinegar and remaining oil in a small bowl; season with salt and pepper.

　　

Step 9

Drizzle the beets in the bowls with dressing. Season with salt and pepper, if desired. Toss together just before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.