This recipe is from Chef Ramsay and may have you doing a few things you have not done before (or at least in a while). Like blanching the shallots skin on, or using the shallot as a whole along with the garlic cloves. I can assure you that even if you don’t keep the shallots and garlic whole (shame on you, its good) the flavor through the rest of the dish is amazing.
Our friends Rick and Cindy gave me the opportunity to cook in their kitchen (aka make a mess). I just love the space in their kitchen and I can really get down to work making a mess. With room for ingredients, snacks, and wine, you can’t go wrong.
4oz shallots – unpeeled
1 ½ cups red wine
5oz bacon – cut into small cubes
4 tbsp olive oil
6 garlic cloves – unpeeled
6oz white mushrooms
4 tbsp butter
6 halibut fillets – about 5-6oz each – skinned
5 ½ cups spinach leaves – rinsed well
Blanch the shallots in boiling water for 2 minutes. Drain and peel the shallots, set aside.
Boil the red wine in a pan, reduce by half.
SautÃ© bacon in a heavy skillet until crisp. Remove to a paper towel and set aside.
In a skillet, heat 2 tbsp of olive oil on medium heat. Add the garlic, shallots, and mushrooms and sautÃ© until softened and the shallots are caramelized. Stir in the bacon and keep warm (low).
In a large skillet heat the butter and remaining oil until foaming. Pan-fry the halibut for 2-3 minutes per side until just cooked. Remove to a warm plate and let rest for a few minutes.
In a large pan over medium heat, put a little water, a pinch of salt and the spinach. Cook until just wilted (this won’t take long – watch it closely). Drain well.
Pile the spinach into the center of warm plates and place the halibut on top. Spoon over mushrooms, shallots, bacon, and garlic. Add the reduce red wine to the shallot pan, deglaze, then drizzle over fish and vegetables.