Pan-fried halibut with smoked bacon and girolles
by
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.
Ingredients
Halibut
- 4 halibut fillets , skinless, each weighing 120g
- 100ml of rapeseed oil
Fricassee
- 8 baby onions
- 150g of smoked bacon lardons
- 100g of girolles
- 200ml of chicken stock
- 10g of curly parsley , finely chopped
- 50g of unsalted butter
- salt
- white pepper
- 1/2 lemon
Method
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
- 50ml of rapeseed oil
- 4 halibut fillets
- salt
- white pepper
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
- 150g of smoked bacon lardons
- 50ml of rapeseed oil
5
Fry until lightly coloured then add the cleaned girolle mushrooms and continue cooking for a further 2 minutes, until the mushrooms are tender
- 100g of girolles
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
- 10g of curly parsley
- 50g of unsalted butter
- salt
- white pepper
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
- 1/2 lemon
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Pan-fried halibut with smoked bacon and girolles
