Red Wine Poached Halibut With Bacon Mushrooms Food

RED WINE POACHED HALIBUT WITH BACON & MUSHROOMS

Steps:

• 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.
• 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.
• 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.
• 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 and top with a rasher of crispy bacon.

RED WINE-POACHED FRUIT

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Add the pears, cherries, sugar and cornstarch to a large saucepot and mix to coat the fruit. Add the red wine, star anise and salt. Place the saucepot over direct heat, bring the mixture to a boil and cook, simmering, until the wine is reduced and slightly thickened, about 5 minutes.
• Remove the saucepot from the heat and add the red wine vinegar. Discard the star anise. Let cool slightly.
• Serve by spooning over some vanilla bean ice cream.
• (Alternatively, you can poach the fruit over medium-high heat on a stovetop.)

HALIBUT WITH MUSHROOMS

Steps:

• In a bowl, mix together, mushrooms, onions, mayonnaise, parsley, lemon juice, ginger, salt and pepper; set aside.
• Place fish on greased rimmed baking sheet or broiling pan; broil for 5 minutes.
• With a lifter, turn fish over; spread mushroom mixture evenly over fish.
• Broil until mushroom mixture is golden brown and fish flakes easily when tested, about 5 minutes.

POACHED HALIBUT WITH GREEN BEANS AND RED POTATOES

Steps:

• Place the potatoes in a large pot with enough cold water to cover them by 2 inches.
• Add 2 teaspoons of the salt and bring to a boil.
• Reduce heat and simmer until almost fork-tender, about 15 minutes.
• Add the green beans and cook 5 minutes more, until just tender.
• Drain and set aside.
• In the same pot, melt the butter over low heat with the chives, 1/4 tsp of the salt, and 1/8 tsp of the pepper.
• Quarter the potatoes and return them to the pot with the green beans.
• Stir gently to combine.
• Season the fish with the remaining salt and pepper and place in a large skillet.
• Pour in just enough wine to reach halfway up the sides of the fish.
• Bring to a simmer over medium-low heat.
• Cook 6-8 minutes, covered, until the fish is opaque.
• Serve with the beans and potatoes.
• Spoon any extra chive butter on top of the fish.
• TIP: You can replace the halibut with any firm-fleshed white fish, like swordfish. The fillets should be 1 inch thick.

MUSHROOMS WITH BACON AND ONION IN RED WINE REDUCTION

Steps:

• In a large non-stick skillet, melt ghee over medium-high heat.
• Saute onions and garlic until onion is clear and starting to caramelize.
• Add bacon and cook through.
• Add mushrooms, and saute until the oils in the pan have mostly been absorbed and the mushrooms start to give off moisture.
• Add remaining ingredients and bring to a boil.
• Simmer on medium to high heat until virtually all of the liquid has boiled off.
• Reduce heat to low and saute for another 5 minutes.

POACHED HALIBUT WITH TOMATO AND BASIL

Steps:

• Season fish with salt and pepper.
• In a large skillet add the oil.
• Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine.
• Top each fillet of fish with 1/4 of the tomatoes.
• Place the pan on the stove top and bring the liquid to a boil over medium high heat.
• Top the pan with a tight fitting lid and reduce heat to moderate.
• Cook fish 8 to 10 minutes until opaque and flaky, but not dry.
• Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula.
• Spoon pan juices over the fish.
• Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil.
• Serve immediately.

SAUTéED MUSHROOMS WITH RED WINE

Steps:

• Melt butter in large frying pan.
• Add sliced mushrooms and sauté over high heat until they squeak and sizzle and are nicely browned.
• Add salt, pepper and red wine.
• Simmer for 5 minutes.
• Add lemon juice and parsley.
• Toss well.