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
20min
Level
Easy
Serves
4
Ingredients
- 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
Directions
- 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.
- Add the perry and sizzle and reduce, add the stocks.
- Throw in the mushrooms and sliced potatoes and reduce further. The sauce should still be broth like, not too heavy.
- Set sauce aside and heat a heavy based saute pan and when hot add a splash of oil.
- 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.
- 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.
- Enjoy with the rest of the perry!