My wife and I are extremely keen cooks and love to entertain. Presently we’ve been having numerous friends over prior to Baby Boot’s arrival and of course the challenge is to keep it interesting and varied.
So, Friday night we had halibut bourgignon. An odd dish you might think, and our french fishmonger certainly thought so, but it really worked. There are two tricks. Firstly, use the freshest fish you can get hold of and don’t err on the side of caution - undercooking is better than overcooking. Secondly, the bourgignon sauce must be made fairly light. Reduce some red burgundy by half and add to some mushrooms and shallots that have been caremelised. That is the sauce. Don’t be tempted to make a heavy stewy sauce as you would for beef.
I love fish but it’s too easy to end up having the same old idea: pan fried something with lemon and green vegetables etc. Halibut bourgignon is a handy alternative that’s quick and impressive.
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