Spectacularly Simple
Halibut Recipe
This superb halibut recipe is from the collection of world famous British chef, Gordon Ramsay. It is very simple to follow, and can be prepared in under 30 minutes!
You don't have to use halibut as other firm fish fillets such as cod, brill, tuna or turbot can also be cooked this way. However the cooking time may vary slightly according to the thickness of your chosen fish.
This halibut recipe, just like all of Gordon Ramsay's recipes rely on good quality, simple, fresh ingredients. His recipes are always honest, simple and easy to follow allowing the natural flavors and simple cooking methods to speak for themselves. In my eyes, he is a true star of the international culinary world!
You can see Gordon's halibut recipe as well as over 100 smart and sophisticated (yet surprisingly simple!) recipes in his book - Gordon Ramsay, Makes it Easy.
Halibut Bourguignon
INGREDIENTS
SERVES 6
4 oz (125g) shallots (unpeeled)
1 1/2 cups (400ml) red wine
4oz (125g) bacon lardons (small strips)
4 tablespoons olive oil
6 garlic cloves (unpeeled)
4 oz (125g) button mushrooms
2oz (50g) butter
6 halibut filets, about 6oz (150g) each, skinned
8oz (250g) fresh spinach leaves, well washed
sea salt
METHOD
- Blanch the shallots in boiling water for 2 minutes, then drain and peel. Meanwhile boil the red wine in a pan to reduce by half.
- Sauteé the bacon lardons in a heavy-based frying pan until crisp. Remove and set aside.
- Add 2 tablespoons of olive oil to the frying pan and heat. Add the shallots, garlic and mushrooms and sautè until softened and the shallots are lightly caramelized. Stir in the bacon and keep warm.
- Meanwhile, heat the butter and remaining oil in a large frying pan until foaming. Pan-fry the halibut fillets for 2-3 minutes on each side until just cooked. Remove to a warm plate and leave to rest for a few minutes while you....
- Cook the spinach in a large pan over a medium heat with a little water and a pinch of salt, until just wilted. Drain well.
- Pile the spinach into the center of the warmed serving plates and place the fish on top. Spoon over the mushrooms, shallots, garlic and bacon. Add the reduced red wine to the shallot pan, and over a high heat, stir to deglaze. Then drizzle the wine over the fish and vegetables. Serve with minted new potatoes.
In order to save time later for when your guests have arrived, do a little of the preparations for this halibut recipe an hour or so before. The shallots can be blanched and peeled; the bacon lardons can be cooked, and red wine can be reduced.
Gourmet food........the EASY way!
To go from Gordon's halibut recipe to a
LUXURY FISH PIE RECIPE
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