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Other firm fish fillets, such as cod, brill or turbot can be cooked in this way. Cooking time may vary slightly, according to the thickness of the fish.
The secret of cooking fish is mastering the "cuisson" or 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 if you press the flesh gently with your index finger.
- 4 ounces (125 g) shallots (unpeeled)
- 1 3/4 cups (400 ml) red wine
- 4 ounces (125 g) bacon, cut into small cubes
- 4 tablespoons olive oil, divided
- 6 garlic cloves (unpeeled)
- 4 ounces (125 g) white mushrooms
- 4 tablespoons (50 g) butter
- 6 halibut fillets, about 5 ounces (150 g) each, skinned
- 5 1/2 cups (250 g) spinach leaves, well washed
- Sea salt
1. Blanch the shallots in boiling water for 2 minutes, then drain and peel. Meanwhile, boil the red wine in a pan to reduce by half.
2. Sauté the bacon in a heavy skillet until crisp. Remove and set aside.
3. Add 2 tablespoons olive oil to the skillet and heat. Add the shallots, garlic, and mushrooms and sauté until softened and the shallots are lightly caramelized. Stir in the bacon; keep warm.
4. Meanwhile, heat the butter and remaining oil in a large skillet until foaming. Pan-fry the halibut fillets for 2-3 minutes on each side until just cooked. Remove to a warm plate and rest for a few minutes.
5. Cook the spinach in a large pan over medium heat, with a little water and a pinch of salt, until just wilted. Drain well.
6. Pile the spinach into the center of warm plates and place the fish on top. Spoon over the mushrooms, shallots, garlic, and bacon. Add the reduced red wine to the shallot pan, stirring to deglaze, then drizzle over the fish and vegetables. Serve with new potatoes.
Recipe reprinted by permission of Wiley, John & Sons, Incorporated. All rights reserved.
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