- Halibut
- x 4 70g pieces halibut fillet, skinned preferably from a large fish
- Mushrooms
- 250g girolles mushrooms
- 100g butter
- bunch chives, finely chopped
- Sauce
- 30ml olive oil
- 125g banana shallots, finely sliced
- 3g salt
- 300g button mushrooms, finely sliced
- juice 1 lemon
- 750g halibut bones, chopped & washed
- 150ml Savignan wine
- 100ml Vin Jaune
- 125ml milk
- 125ml double cream
- 4g lemon verbena, bruised
Royal Greenland Halibut recipe braised in Vin Jaune
Royal Greenland Halibut recipe braised in Vin Jaune
Chef patron Josh Overington from Le Cochon Aveugle creates a Royal Greenland Halibut recipe braised in Vin Jaune. This is a classical dish and Josh explains why using a meaty fish like Royal Greenland Halibut is so important.
Ingredients
Method
Sauce
Heat the oil in a large pan, add the shallots and 1g of the salt. Cover and sweat for 5 –10 minutes,
until soft. Add the mushrooms, another 1g salt and the lemon juice. Mix well and sweat for another
5 minutes to release the juices from the mushrooms.
Season the halibut bones with the remaining salt, add to the pan, cover and sweat for 5 minutes.
Bring the wine to the boil separately, then add it to the pan. Bring to the boil for 30 seconds, then
add the Vin Jaune and boil for another 30 seconds. Add the milk and cream and simmer very gently
for 5 minutes. Remove from the heat, add the lemon verbena and infuse for 2 minutes. 7. Pass
through a fine sieve, pressing down hard on the solids. Chill immediately over ice then set aside in
the fridge
Halibut
Season the halibut very lightly. Heat approx 250ml of the sauce and very gently braise the halibut
in it for about 5 minutes, until just cooked through.
Mushrooms
Melt butter in pan over medium heat, add mushrooms and cook for 3 mins until soft. Add chives to
finish
To serve
Once fish is cooked, place gently on a plate with sauce over the top. Place mushrooms alongside the
fish and serve immediately.
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