Tronchon of Halibut with Spinach and Wild Mushrooms

Name: Tronchon of Halibut with Spinach and Wild Mushrooms
Cuisine: British
Ingredients: 25 g/1 oz puy lentils; 1 peeled clove garlic; ½ stick celery; ½ medium onion; 175 g/6 oz mixed wild mushrooms, e.g. chanterelles, girolles, oyster, trompet; 175 g/6 oz mixed wild mushrooms, e.g. chanterelles, girolles, oyster, trompet; 175 g/6 oz mixed wild mushrooms, e.g. chanterelles, girolles, oyster, trompet; 175 g/6 oz mixed wild mushrooms, e.g. chanterelles, girolles, oyster, trompet; 175 g/6 oz mixed wild mushrooms, e.g. chanterelles, girolles, oyster, trompet; 140 g/5 oz spinach; 2 tomatoes; 8 baby leeks; salt and freshly ground white pepper; salt and freshly ground white pepper; 4 × 250 g/9 oz tronchon of halibut; 30 ml/1 fl oz olive oil; 25 g/1 oz unsalted butter; 125 ml/4 fl oz red wine; 225 ml/8 fl oz fish stock; 175 ml/6 fl oz veal or brown chicken stock; 175 ml/6 fl oz veal or brown chicken stock; 1 finely chopped shallot; splash Madeira

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Here I cook the fish as a tronchon, which is a cross cut of flat fish, normally longer than it is wide and always on the bone. Although I would not normally serve a fish on the bone, cooking halibut this way will keep the meat moist.

Ingredients

25 g/1 oz puy lentils
1 peeled clove garlic

Europe
United Kingdom
Main course
Gluten-free

Method

Wash the puy lentils and combine them in a pan with the garlic, celery and onion; cover with water and bring to the boil, simmering until cooked, then cool, discard the garnish and drain the lentils. Pick through the mushrooms removing any roots and twigs etc., wash then drain them well. Pick the spinach of its stalks then wash it in at least three changes of water and drain well. Blanch, skin