Monday, June 21, 2010

Halibut Bourguignon

The secret to cooking fish is mastering "cuisson" - the point at which it is ready, but not overcooked. Fish firms up during cooking and, when it has reached "cuisson", it will feel firm but give slightly when pressed. The juices leeching from foods can often tell you when they're ready to eat without having to poke or cut them and release all of their flavor.

1 Large Shallot, unpeeled
1 C. Red Wine
1/4 lb. Bacon, diced
2 Tbsp. Olive Oil
1 Tbsp. Garlic, minced
1/4 lb. Baby Button Mushrooms
2 Tbsp. Butter
1 Halibut Steak
1 Bunch Spinach
Coarse Sea Salt

Blanch the shallots for 2 minutes before peeling. Meanwhile, reduce the red wine by half. Saute the bacon until crisp. Remove and set aside.

Heat 1 tbsp. of olive oil. Add the shallots, garlic, and mushrooms. Saute until softened and lightly caramelized. Add the bacon and hold them warm.

Heat the butter and remaining oil in a pan until the butter is foaming. Pan-fry the halibut for a couple of minutes on each side, then remove and let rest.

Heat a pan with oil until very hot. Remove the pan from the heat and add the spinach; season to taste. The residual heat from the pan will wilt the spinach.

Arrange the spinach in the center of the plate and place the halibut on top. Spoon the mushroom mixture over the fish. Add the reduced wine to the original shallot pan, and stir to deglaze. Drizzle the fish with the pan liquid.

1 comment:

foodies at home said...

Ohhhh....I wish I had a dish right now!!!