Pan-fried halibut with smoked bacon and girolles

servings 4
30 minutes

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
  • 8 baby onions
  • salt
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