Poached Halibut with Wild Mushrooms, Spinach & Red Wine Jus Recipe

https://www.justcaught.co.uk/products/fresh-halibut

This elegant dish of poached halibut with wild mushrooms, spinach, and a rich red wine jus is a perfect choice for a special dinner or when you want to impress without too much fuss. The delicate flavour of the halibut is gently enhanced by the herby poaching broth, while earthy mushrooms and vibrant spinach add depth and colour. Finished with a crispy rasher of bacon and a glossy sauce, it’s a restaurant-quality plate you can easily recreate at home.

Ingredients:

• 200ml red wine
• 100ml fresh chicken stock
• 3 thyme sprigs
• 3 black peppercorns
• 2 x 150g halibut portions
• 2 rashers streaky bacon
• 1 tbsp rapeseed oil
• 1-2 tbsp butter
• 100g wild mushrooms (or 1 large king oyster mushroom, halved lengthways)
• Juice of ½ lemon
• 115g spinach
• Salt and freshly ground black pepper

Method:

1. Poach the Halibut & Crisp the Bacon
   Preheat the oven to 160°C (140°C fan) or gas mark 3.
   In a deep-sided frying pan, combine the red wine, chicken stock, thyme, peppercorns, and a pinch of salt. Bring to just below a boil. Gently lower in the halibut and poach over a low heat for about 8 minutes, until the fish is just cooked and flakes easily.
   Meanwhile, in a separate pan, fry the bacon for 2 minutes on each side until crisp. Remove, cover with foil, and keep warm in the oven.
2. Cook the Mushrooms
   In the same pan used for the bacon, heat the rapeseed oil with 1 tablespoon of butter until foaming. Add the mushrooms and sauté until golden and caramelised. If using king oyster mushroom, ensure both sides are evenly browned. Finish with a squeeze of lemon juice and a pinch of salt to taste.
3. Reduce the Sauce
   Carefully lift the poached fish from the liquid and place it on a plate. Cover with foil and keep warm in the oven.
   Turn up the heat under the poaching liquid and reduce it by two-thirds until you have a rich, concentrated jus. Strain through a fine sieve for a smooth finish.
4. Wilt the Spinach & Plate Up
   Rinse the spinach in cold water, then add it straight to the mushroom pan. Season and cook gently for around 3 minutes until just wilted, adding more butter if desired.
   Divide the spinach and mushrooms between two plates, top each with a portion of halibut, drizzle generously with the red wine sauce, and crown with a rasher of crispy bacon.

For the finest results, always start with the freshest fish. At JustCaught, we source premium halibut and seafood direct from trusted coastal suppliers, ensuring every bite is as fresh as the sea itself. Order from us today and experience the quality that elevates every dish, from kitchen to table. Order Now.