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Lill Brothers Wholesale Fish Merchants 64 ST. JAMES MARKET ESSEX STREET BRADFORD WEST YORKSHIRE BD47PQ Tel: 01274 730300 Local Home Delivery

Red Wine Poached Halibut

An ultra-indulgent fish dish using fresh halibut, wild mushrooms and a flavourful sauce made from the simmered-down poaching liquid

Ingredients

  • 200ml red wine
  • 100ml fresh chicken stock
  • 3 thyme sprigs
  • 3 black peppercorns
  • 2 x 150g portions halibut
  • 1 tbsp rapeseed oil
  • 1-2 tbsp butter
  • 100g wild mushrooms (or a large king oyster mushroom, cut in half lengthways)
  • ½ lemon, juiced
  • 115g spinach

Method

  • STEP 1

    Heat oven to 160C/140C fan/gas 3. Put the wine, stock, thyme, peppercorns and a pinch of salt in a deep-sided frying pan and bring to just below the boil. Drop in the halibut, turn down the heat and poach for 8 mins or until flaking apart. While the fish is poaching, fry the bacon in a hot frying pan for 2 mins each side until crispy. Remove from the pan, cover with foil and keep warm in the oven.

  • STEP 2

    In the same frying pan, heat the oil and 1 tbsp butter until foaming. Add the mushrooms and cook until you get a lovely golden colour. (If using a king oyster mushroom, turn over to get an even colour on both sides.) Once cooked, add the lemon juice to taste and sprinkle with a little salt.

  • STEP 3

    Lift the cooked fish from the pan, lay on a plate, cover with foil and keep warm in the oven. Turn the heat up on the poaching liquid, reduce by two-thirds, then pour through a fine sieve.

  • STEP 4

    Wash the spinach in cold water and add to the mushrooms. Season, add more butter if needed, and cook for about 3 mins, stirring until wilted. Divide the spinach and mushrooms between two plates and serve the halibut on top. Spoon over the reduced sauce.

Lill Brothers Wholesale Fish Merchants Est 1855 Fresh and Frozen Fish and Seafood. 64 ST. JAMES MARKET ESSEX STREET BRADFORD WEST YORKSHIRE BD47PQ Tel: 01274 730300 Local Home Delivery