I painstakingly copied this recipe from a friend's Gordon Ramsay cookbook and then later discovered it was online. Makes posting it a little easier! Hope you don't mind just omitting the mushrooms. Maybe there's a good substitute?
The recipe calls for whole shallots and garlic, but I may chop them up. I might also use haddock instead of halibut.
Ingredients
4oz shallots – unpeeled
1 ½ cups red wine
5oz bacon – cut into small cubes
4 tbsp olive oil
6 garlic cloves – unpeeled
6oz white mushrooms
4 tbsp butter
6 halibut fillets – about 5-6oz each – skinned
5 ½ cups spinach leaves – rinsed well
Salt
Directions
1. Blanch the shallots in boiling water for 2 minutes. Drain and peel the shallots, set aside.
2. Boil the red wine in a pan, reduce by half.
3. Saute bacon in a heavy skillet until crisp. Remove to a paper towel and set aside.
4. In a skillet, heat 2 tbsp of olive oil on medium heat. Add the garlic, shallots, and mushrooms and saute until softened and the shallots are caramelized. Stir in the bacon and keep warm (low).
5. In a large skillet heat the butter and remaining oil until foaming. Pan-fry the halibut for 2-3 minutes per side until just cooked. Remove to a warm plate and let rest for a few minutes.
6. In a large pan over medium heat, put a little water, a pinch of salt and the spinach. Cook until just wilted (this won’t take long – watch it closely). Drain well.
7. Pile the spinach into the center of warm plates and place the halibut on top. Spoon over mushrooms, shallots, bacon, and garlic. Add the reduce red wine to the shallot pan, deglaze, then drizzle over fish and vegetables.
3. Saute bacon in a heavy skillet until crisp. Remove to a paper towel and set aside.
4. In a skillet, heat 2 tbsp of olive oil on medium heat. Add the garlic, shallots, and mushrooms and saute until softened and the shallots are caramelized. Stir in the bacon and keep warm (low).
5. In a large skillet heat the butter and remaining oil until foaming. Pan-fry the halibut for 2-3 minutes per side until just cooked. Remove to a warm plate and let rest for a few minutes.
6. In a large pan over medium heat, put a little water, a pinch of salt and the spinach. Cook until just wilted (this won’t take long – watch it closely). Drain well.
7. Pile the spinach into the center of warm plates and place the halibut on top. Spoon over mushrooms, shallots, bacon, and garlic. Add the reduce red wine to the shallot pan, deglaze, then drizzle over fish and vegetables.
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