Pan-fried halibut with smoked bacon and girolles

PT30M

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Ingredients

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Imperial

Halibut

Fricassee

1
Star the halibut dish by bringing a small saucepan of salted water to the boil. Peel the baby onions, leaving them whole. Add the onions to the water and boil for 1 minute, then drain and refresh in cold water. Cut the onions in half
2
Heat a non-stick frying pan over a moderate heat. Add half of the rapeseed oil. Season the halibut fillets on both sides with salt and pepper then lay the fish in the frying pan presentation-side down
3
Gently fry until golden brown then turn the fillets over
4
Meanwhile heat a shallow pan over a medium heat. Add the remaining rapeseed oil, then the lardons
5
Fry until lightly coloured then add the cleaned girolle mushrooms and continue cooking for a further 2 minutes, until the mushrooms are tender
6
Add the baby onion halves to the pan followed by the chicken stock. Bring to the boil then simmer until the volume of stock has reduced by half
  • 200ml of chicken stock
7
Stir the cold butter into the fricassee, then add the chopped parsley and season to taste
8
Remove the halibut fillets from the frying pan and squeeze over the lemon juice. Spoon the fricassee over and around the fish to serve
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