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Pan Roasted Halibut, Sautéed Girolles and Cavalo Nero

Chef : Ross Bruce : Felin Fach GriffinRare Recipe from Ross Bruce, Felin Fach Griffin near Brecon

Felin Fach Griffin is staking its claim as a food destination with a clutch of recent accolades including a Bib Gourmand from the Michelin Guide, and the Best Dining Pub in Wales award from the 2012 Good Food Guide. New head chef, Ross Bruce, is clearly keen to make his mark.

Pan Roasted Halibut, Sautéed Girolles and Cavalo Nero
 

Recipe : Pan Roasted Halibut, Sauteed Girolles and Cavalo Nero : Felin Fach Griffin

INGREDIENTS


INGREDIENTS - SAUCE

  
 
METHOD

  1. Start with the sauce as this will by far take the longest time. 
  2. Heat a heavy based pan that is large enough to fit all the ingredients in comfortably.
  3. Add a few tablespoons of vegetable oil and fry the chicken wings on high heat until dark golden brown.
  4. Add the vegetables and fry until dark golden brown.
  5. Deglaze with the white wine and reduce by one third.
  6. Add marsala and reduce by one third.
  7. Add stock and thyme and reduce by half.
  8. Pass through a fine sieve into a clean pan and continue to reduce until you are happy with the consistency.
  9. Clean the mushrooms. Set aside.
  10. Wash the cavalo nero and remove any large stalks. Set aside.
  11. Heat a heavy based frying pan that is large enough to house all of the fish. 
  12. Season each fillet with salt and white pepper and cover lightly with olive oil.
  13. When the pan begins to smoke carefully add the fillets and cook until you have a rich, bright golden colour, then turn.
  14. Transfer onto a tray and place into an oven set at 180°C for 3 minutes.
  15. Put the fish pan back on the heat and add a little more oil if required.  Allow the pan to smoke once again and add the mushrooms.  Don't stir them straight away, but season with salt and black pepper. 
  16. Allow the mushrooms to colour and for some of their juices to be released.  Turn down to a moderate heat.
  17. Add the cavalo nero, a knob of butter and more seasoning, stir until wilted.
  18. Remove the fish and allow to rest.
  19. Heat the sauce and finish with chopped parsley, lentils and baby pickled onions.






16 January 2012
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