Fresh Fish
A firm white fish dish oozing with smokiness
Recipes
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Pan Fried Halibut with Smoked Bacon and Girolles
SERVES 4
TIME 30 MINUTES
DIFFICULTY = EASY
SHOPPING LIST
4 halibut fillets, skinless, each weighing 120g BUY ONLINE
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
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
Heat a non-
Heat a non-
Fry until lightly coloured then add the cleaned girolle mushrooms and continue cooking for a further 2 minutes, until the mushrooms are tender
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
Stir the cold butter into the fricassee, then add the chopped parsley and season to taste
Remove the halibut fillets from the frying pan and squeeze over the lemon juice. Spoon the fricassee over and around the fish to serve
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01261 861204
Downies Fish 40 Low Shore Whitehills Aberdeenshire AB45 2NA T : 01261 861204 E : info@downiefish.co.uk