Edible: Lingcod with Mushrooms and Black Truffle Vinaigrette

Ingredients

for the black truffle vinaigrette

• Zest and juice of 1/2 lemon
• 1 1/2 tsp Dijon mustard
• 1 tsp honey
• 1 tsp black truffle paste
• 1/4 tsp sea salt
• 1/2 cup canola oil

for the mushroom puree

• 1 Tbsp olive oil
• 1 shallot finely chopped
• 1 lb cremini or fresh shiitake mushrooms stemmed and cut into quarters
• 1/2 tsp sea salt
• 1 sprig thyme
• 2 cups Vegetable Stock

FOR THE SAUTÉED MUSHROOMS

• 1 Tbsp olive oil
• 2 Tbsp unsalted butter divided
• 2 Tbsp unsalted butter divided
• 1 lb fresh wild mushrooms roughly chopped
• sea salt
• coarsely ground black pepper
• 1 shallot finely chopped
• 1 clove garlic finely chopped
• 2 Tbsp finely chopped fresh chives

FOR THE PAN-SEARED LINGCOD

• four, 4 to 5 oz skinless lingcod fillets
• sea salt
• coarsely ground black pepper
• 1 Tbsp canola oil
• 2 Tbsp unsalted butter
• 2 sprigs thyme leaves only
• 1 lemon halved
• 1/2 bunch watercress stems removed, for garnish