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Red wine poached halibut with bacon & mushrooms

Red wine poached halibut with bacon & mushrooms

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

An ultra-indulgent fish dish using fresh halibut, streaky bacon, wild mushrooms and a flavourful sauce made from the simmered-down poaching liquid

Nutrition: per serving
NutrientUnit
kcal447
fat24g
saturates9g
carbs2g
sugars2g
fibre1g
protein37g
salt1.2g
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Ingredients

  • 200ml red wine
  • 100ml fresh chicken stock
  • 3 thyme sprigs
  • 3 black peppercorns
  • 2 x 150g portions halibut
  • 2 rashers streaky bacon
  • 1 tbsp rapeseed oil
  • 1-2 tbsp butter
  • 100g wild mushrooms (or a large king oyster mushroom, cut in half lengthways)
  • ½ lemon , juiced
  • 115g spinach

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

Goes well with

Recipe from Good Food magazine, March 2017

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A star rating of 4.8 out of 5.6 ratings
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