Poached Halibut in Red Wine

Richard Phillips serves up a succulent poached fillet of halibut with a spicy red- wine sauce and crispy bacon lardons
By Richard Phillips
Poached Halibut in Red Wine
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes plus 24 hrs to marinate
  • Effort: medium


For the sauce

  • 8 shallots, sliced
  • 1 tbsp caster sugar
  • 1 1/2 bottles red wine, (Syrah or Cabernet)
  • 1 sprigs thyme
  • 1 bay leaf
  • 120 ml double cream
  • 250 g unsalted butter
  • 1 tsp red wine vinegar

For the halibut

  • 1/2 bottles red wine
  • 1 star anise
  • 5 white peppercorns
  • 1 sprigs thyme
  • 1 x 180 g halibut fillets, skin removed
  • 1 heads celery, peeled, diced and cooked in butter without colouring
  • crispylardons of bacon
  • flat leaf parsley, picked


1. For the sauce, combine the shallots, caster sugar, red wine, thyme, and bay leaf and marinade the ingredients for 24 hours.

2. Transfer to a pan and bring to the boil, then simmer and reduce until the liquid is just covering the shallots.

3. Add the double cream, heat gently and slowly whisk in the unsalted butter. Season, and then add a few drops of red wine vinegar.

4. Pour the remaining half bottle of red wine into a pan and bring to the boil. Reduce by half, add the star anise, peppercorns and thyme. Lay the halibut fillet in the wine and poach gently for 5 minutes.

5. To serve, spoon the cooked celery into the centre of a plate and arrange the halibut on top. Spoon the sauce over the fish and garnish with crispy bacon lardons and picked flat-leaf parsley.

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