all things local - community news magazine for kilburn, belper and ripley, derbyshire
Village Edition
Belper Edition
Ripley Edition
Back Issues
About Us
Contact Us
Advertise With Us
Business Directory
Area Covered
RSS Feed
Local Weather
School Numbers
Emergency Numbers
all things local blogall things local rss feedall things local on twitter
<< Back |
Issue 9 - Halibut with Courgettes and Girolle Mushrooms
halibut with courgettes and girolle mushrooms recipe

Chef, Nigel Stuart from Morley Hayes has provided readers with a tasty fish recipe.

Halibut with Courgettes and Girolle Mushrooms for four people.


4 x 6oz halibut fillets
2 courgettes, topped and tailed, cut lengthways into fine strips
6 baby carrots, peeled and cooked
250gms girolle mushrooms (if unavailable) wild mushrooms
2 shallots, finely diced
2tsps chopped parsley
150gms butter for cooking
half a lemon

for the Fondant Potatoes:
2 large potatoes
half a pack of butter, diced
1 rasher of smoked bacon, roughly chopped
100ml water

for the White wine cream sauce:
90gms button mushrooms
2 shallots
250ml double cream
1 glass dry white wine
20gms butter


Cut potatoes into 8 slices (7mm x 60mm). Scatter butter across a large baking tray (suitable for the top of the stove) or frying pan with bacon and water, sit potatoes on the top, bring to the boil, turn down to a simmer and cook until the bottoms are golden brown (the water will evaporate), turn over and cook until soft to touch. Remove from pan and set aside.

Lightly fry halibut in butter for about 2 and a half minutes, turn over and cook for 30 seconds, place in the oven, 200 degrees C for approx 4 minutes or firm to touch. Meanwhile, using the butter for cooking, fry mushrooms with diced shallots and in another pan fry the courgettes. Add 2 tsps of chopped parsley to the mushrooms, season with salt, pepper and lemon juice. Season courgettes, reheat fondant potatoes in the oven & carrots in some hot water or a steamer.

For the sauce...
Lightly fry sliced mushrooms and chopped shallots in a saucepan until cooked, add white wine and reduce by half. Add cream, reduce by third, strain sauce and set aside.

Assemble the dish...
Place 2 fondant potatoes on each plate, topped with some courgettes and the halibut, arrange baby carrots, cut in hallf lengthways, with girolle mushrooms around the outside. Reheat strained sauce, whisk in a knob of butter, squeeze of lemon juice and correct the seasoning.

Chef Nigel Stuart from Morley Hayes
Chef Nigel Stuart from Morley Hayes

Village edition - all things local
Belper Edition - All Things Local
Ripley edition - all things local

What you've been saying about All Things Local...

“ I just wanted to say how interesting and useful the magazine is to us both. We have so far used one of the recipe's, eaten at one of the restaurants and contacted some of the local traders. I am particularly keen to support local businesses and this is a way of getting their contact details. Thanks for such a well produced and useful LOCAL magazine“

Anne K, Kilburn

Read more comments from local advertisers and residents - click here.

74 Woodhouse Road, Kilburn, Belper, Derbyshire, DE56 0NA - Tel:

site design by - all material ©2011 - -