For the Fish
600g halibut fillet in 4 even pieces (Buy it here)
40 ml vermouth or dry white wine
For the Sauce
100g button mushrooms thinly sliced
1 long shallot minced
2 stalks tarragon
150ml white wine or vermouth
150 ml stock (fish, veg, chicken)
150 ml cream
Step 1 – The Sauce:
Preheat the oven to 230C fan or as high as yours will go, ready for the fish. Melt the 15g of butter in a sauce pan. Fry shallots and mushrooms until softened but do not colour. Add tarragon and white wine and simmer, until little remains. Add stock and reduce until mostly gone. Add the cream and reduce slightly to thicken, taste and season. Finally strain out the solids and serve with the fish when it’s ready.
Step 2 – The Fish:
Coat a small roasting tin or oven proof pan (metal) to prevent sticking. Cover the base with the 20g of butter and place the fish on the butter, season.
Dot the fillets with the remaining butter, pour the wine or vermouth into the tray and roast for 6-8 mins. serve immediately
Serve the fish alongside hassleback potatoes (for a recipe, click here), chantenay carrots and green beans with a tarragon and sesame dressing and enjoy!
This weeks recipe credit: Thank you to @rdhirinstantly
To buy halibut, click here