Poached halibut in red wine

Method

1. For the sauce, combine the shallots, caster sugar, red wine, thyme, and bay leaf and marinade the ingredients for 24 hours.

2. Transfer to a pan and bring to the boil, then simmer and reduce until the liquid is just covering the shallots.

3. Add the double cream, heat gently and slowly whisk in the unsalted butter. Season, and then add a few drops of red wine vinegar.

4. Pour the remaining half bottle of red wine into a pan and bring to the boil. Reduce by half, add the star anise, peppercorns and thyme. Lay the halibut fillet in the wine and poach gently for 5 minutes.

5. To serve, spoon the cooked celery into the centre of a plate and arrange the halibut on top. Spoon the sauce over the fish and garnish with crispy bacon lardons and picked flat-leaf parsley.

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Ingredients

For the sauce

8 Shallots, sliced
1 tbsp caster sugar
1 1/2 bottle Red wine, (Syrah or Cabernet)
1 sprig Thyme
1 bay leaf
120ml double cream
250g unsalted Butter
1 tsp red wine vinegar

For the halibut

1/2 bottle Red wine
1 Star anise
5 White peppercorns
1 sprig Thyme
1 x 180g halibut fillet, skin removed
1 head Celery, peeled, diced and cooked in butter without colouring
crispy bacon lardons
flat-leaf parsley, picked

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