Another tasty fish recipe is here for you to try at home, courtesy of chef Paul Gildroy at the Magpie Cafe in Whitby.
1kg Halibut fillet skin on (cut into 4 pieces)
350g fresh wild mushrooms
4 shallots (sliced)
150ml chicken stock
300ml double cream
10g fresh tarragon
salt and pepper.
Heat a little oil in a pan and add the mushrooms and shallots, sauté until golden
in colour then add the chicken stock and reduce by half before adding the cream.
Over a medium heat reduce this by a third, once the cream has reduced, sufficiently turn down the heat and add the butter. Shake the pan to mix and add the fresh tarragon leaves. Set aside to keep warm.
For the halibut, season the fish with salt and pepper and heat a little oil in a frying pan, once the oil is hot add the halibut flesh side down. Cook on a medium/high heat for about 3-5 minutes or until golden. Turn once and cook for a further 5-6 minutes.
Place the halibut onto plates and spoon the fricassée next to the fish and serve
with boiled rice and Fine Beans.
Tips: if you are using dried mushrooms soak in warm water for an hour or so before use and rinse thoroughly before cooking them.