Pan-fried halibut with smoked bacon and girolles

Not yet rated

Adam Gray pairs delicate baby onions and girolles mushrooms with the intense smokiness of bacon lardons in a delicious fricassee to surround his pan-fried halibut. Serve this seafood dish on a bed of creamy mashed potato for a filling, yet speedy, meal.

First published in 2015







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
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
Gently fry until golden brown then turn the fillets over
Meanwhile heat a shallow pan over a medium heat. Add the remaining rapeseed oil, then the lardons
Fry until lightly coloured then add the cleaned girolle mushrooms and continue cooking for a further 2 minutes, until the mushrooms are tender
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
Stir the cold butter into the fricassee, then add the chopped parsley and season to taste
Remove the halibut fillets from the frying pan and squeeze over the lemon juice. Spoon the fricassee over and around the fish to serve
First published in 2015

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more