Red Wine Poached Halibut with Garlic Mushrooms and Red Wine Jus

Halibut from Norway is fished along the coast and in the fjords. Our supremes are boneless chucks of snow-white, world-class fish. This special recipe is perfect for a celebration meal or for during the winter months… enjoy the comforting smell of red wine and garlic cooking fill your kitchen.

Prep: 10 mins

Cook: 20 mins

Serves 2

Ingredients

• 2 x Caught & Delivered Norwegian Halibut Supremes, defrosted

Poaching liquid
• 200ml red wine
• 200ml vegetable stock
• 3 large sprigs of thyme
• 5 peppercorns
• 1 garlic clove, gentle crushed
• 1 bay leaf
• 1/2 tsp sugar

Garlic Mushrooms
• 200g mixed exotic mushrooms
• 2 echalion shallots, sliced lengthways
• 2 garlic cloves, sliced
• 1 tbsp olive oil
• 2 tbsp butter
• 115g spinach, washed

Jus
• 1/2 tbsp butter
• 1/2 tsp plain flour
• 1/2 tsp sugar
• 200ml vegetable stock
• 2 large sprigs of thyme, leaves removed
Plus the strained poaching liquid

To serve
• chopped parsley


Method

1. Heat the oven to 160c (this is just to keep the poached halibut warm while you finish the dish).

2. In a deep pan, pour the wine, stock, 3 sprigs of thyme, lightly crushed garlic, 1 bay leaf, 1/2 tbsp sugar, 5 peppercorns and a pinch of salt. Bring to simmer.

3. Place the halibut in the poaching liquid and turn down the heat, cover and poach for 8 minute or until cooked. Half way through turn over the fish.

4. In a frying pan, add a small amount of oil and cook the shallots for 5 minutes until translucent. Remove from the pan and set aside.

5. In the same pan, heat 1 tbsp olive oil and 2 tbsp of butter until foaming. Add the sliced garlic and mushrooms and cook until golden. Season to taste.

6. Lift the cooked fish from the pan, place on a plate, over and keep warm in the oven.

7. To complete the jus, pour the poaching liquid through a sieve and keep to one side. In a pan melt the butter and add the flour. Cook for 1 minute and ladle by ladle add the poaching liquid and some more thyme leaves and 1/2 tsp sugar to taste. Keep stirring as it thickens.

8. Meanwhile, add the fried shallots (reserving a few for the top of the finished dish) and the spinach to the mushrooms until wilted and season well.

9. Arrange the garlic mushrooms and spinach on each plate, take the halibut from the oven and place on top. Spoon over the reduced sauce. Sprinkle with fried shallots, parsley.