TODAY’S RECIPE: Red wine poached halibut with bacon

SMART, tasty supper. SERVES 2

Ingredients

200ml red wine 100ml fresh chicken stock 3 thyme sprigs 3 black peppercorns 2 x 150g portions halibut 2 rashers streaky bacon 1 tbsp rapeseed oil 1-2 tbsp butter 100g wild mushrooms (or a large king oyster mushroom, cut in half lengthways) 1/2 lemon, juiced 115g spinach

Method

1. Heat oven to 160c/140c fan/gas 3. Put the wine, stock, thyme, peppercorns and a pinch of salt in a deep pan and bring the liquid to just below boiling. Drop in the halibut, reduce heat and poach for eight minutes. Meanwhile, in another pan, fry bacon for two minutes until crispy. Remove, cover with foil and keep warm.

2. In the bacon pan, heat oil and 1 tbsp butter until foaming. Add mushrooms and cook until golden. (If using a king oyster mushroom, turn over to get an even colour.) Once cooked, add lemon juice and sprinkle with a little salt.

3. Lift cooked fish onto a plate, cover with foil and keep warm in the oven. Turn the heat up on the poaching liquid, reduce by two-thirds, then pour through a fine sieve.

4. Wash the spinach in cold water and add to mushrooms. Season, add more butter if needed and cook for about three minutes, stirring until wilted. Divide the spinach and mushrooms between two plates and serve the halibut on top. Spoon over the reduced sauce and top with a rasher of crispy bacon.

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