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