Halibut with trompet mushroom and sweet perry  sauce

Some of the best fish in the sea with a light perry sauce that is perfect with a delicate sparkling perry

Total time







  • 4 x inch thick slices of halibut
  • Good handful of trompet or equally earthy mushrooms
  • 2 large grelot onions, or banana shallots if not available
  • 50ml of chicken stock
  • 150ml of fish stock
  • 50ml cream
  • Salt and pepper
  • A few finely chopped chives
  • 6 cooked baby potatoes, finely sliced
  • 200ml good quality (high juice) sweet cider or perry
  • Knob of unsalted butter
  • Splash of rapeseed oil



  1. In a saute pan melt the butter until foaming and add the splash of oil, throw in the finely chopped onion and cook until soft and translucent without browning.
  2. Add the perry and sizzle and reduce, add the stocks.
  3. Throw in the mushrooms and sliced potatoes and reduce further. The sauce should still be broth like, not too heavy.
  4. Set sauce aside and heat a heavy based saute pan and when hot add a splash of oil.
  5. Lay the seasoned fish strips in to the pan and cook for 1½ minutes per side. They should take some colour then remove the fish carefully. It is ready when there is a little bounce from the flesh.
  6. Before serving add the finely chopped chives to the sauce. Place a nice puddle in each bowl, sharing the potato and mushroom evenly and lay the fish on top with a sprinkle of extra chives.
  7. Enjoy with the rest of the perry!