Flétan à la Bordelaise

Name: Flétan à la Bordelaise
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 6
Cuisine: France
Ingredients: freshly ground black pepper; 50 g butter; 2 tsp arrowroot; 1 bottle red Bordeaux wine; 400 g button onions; 6 X 180-200 g halibut steaks; 2 bay leaves; 300 g button mushrooms; sea salt; 2 sprigs of thyme; bunch of flat-leaf parsley, finely chopped

Preparation info

Serves
6

Difficulty
Easy
Ready in
55 min

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

This is an unusual way of cooking fish, full of depth and flavour. Other varieties of fish can be used, such as salmon, brill and cod, but halibut works perfectly here, gently simmered in herbs and wine.

Ingredients

400 g button onions
50 g butter
300 g

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Peel the onions by plunging them into boiling water for a few moments then slipping off the skins. Melt the butter in a large low-sided pan, add the mushrooms and onions and cook for 5 minutes. Add the thyme sprigs, bay leaves, wine and seasoning, and simmer gently for 5 minutes. Carefully place the halibut steaks in the pan, baste with red wine, cover and cook for about 6 minutes. When the fis