-100g shallots, unpeeled -150ml red wine -4 Ayrshire Smoked Bacon -100g button mushrooms -1 tsp sugar -2 halibut fillets, about 200g each, skinned -125g spinach leaves, well washed
Cooking Instructions :
Blanch the shallots in boiling water for 2 minutes, then drain, peel and cut inhalf.
Dry fry the bacon in a frying pan until crisp (use fry-lite if you are on adiet). Add the shallots, season with salt and pepper, add the sugar and startto caramelise. Add mushrooms and cook until softened and the shallots arelightly caramelised. Add the wine. Reduce. Season again if necessary. Keepwarm.
Meanwhile, pan-fry or grill the halibut fillets for 2-3 minutes on each sideuntil just cooked. Remove to a warm plate and rest for a few minutes.
Cook spinach in a large pan over a medium heat, with a little water and a pinchof salt, until just wilted. Drain well. Put the spinach in the centre of theplate with bacon, shallot and mushroom mixture around it. Place fish on top. Spoon over the red wine sauce to the sautTed vegetables.
