A simple and tasty halibut dish with bacon and mushrooms, part of Phil Vickery's Continental Cuisine.
Ingredients
- 4 tbsp olive oil
- 4 halibut cheeks, or 4 thick slices of turbot or cod, weighing about 150g each
- 4 tbsp flour
- 6 tbsp dried breadcrumbs
- 2 eggs, beaten
- 4 rashers streaky bacon
- 2 small shallots, finely chopped
- 150 g5¼ oz mushrooms, sliced
- 300 ml10½ fl oz clam juice, or strong fish stock
- 50 g1¾ oz unsalted butter, cold
- 2 tbsp chopped parsley
Method: How to make Bacon and mushroom halibut cheeks
1
Heat two pans. In one add the bacon and shallots and cook for 10 minutes, then add the mushrooms and stock or juice.
2
Cook until you have reduced the liquid by two thirds, then turn off the heat and stir in the cold butter and parsley, keep warm.
3
Heat the olive oil in the second pan, whilst that is heating dust the fish with a little flour, then dip each piece in beaten egg and finally the breadcrumbs.
4
Cook the 4 pieces of fish for 5-6 minutes, then turn over and cook for a further 2-3 minutes.
5
Serve the fish and spoon over the sauce and serve.
