HALIBUT BOURGUIGNON

1/4 pound shallots, unpeeled
1 3/4 cups red wine
1/4 pound bacon, cut into small cubes
4 tablespoons olive oil, divided use
6 garlic cloves, peeled
1/4 pound white mushrooms
1/4 cup (1/2 stick) butter
6 halibut fillets, about 5 ounces each, skinned
5 1/2 cups spinach leaves, well washed
Sea salt
cooked new potatoes (optional, to serve)

Blanch shallots in boiling water 2 minutes, then drain and peel.

Meanwhile, boil red wine in pan to reduce by half.

Saute bacon in heavy skillet until crisp. Remove and set aside.

Add 2 tablespoons olive oil to skillet and heat. Add shallots, garlic and mushrooms and saute until softened and shallots are lightly caramelized. Stir in bacon; keep warm.

Meanwhile, heat butter and remaining oil in a large skillet until foaming. Pan-fry halibut fillets for 2 to 3 minutes on each side until just cooked. Remove to a warm plate and let rest for a few minutes.

Cook spinach in a large pan over medium heat, with a little water and a pinch of salt, until just wilted. Drain well.

Pile spinach in center of 6 warm plates and place fish on top. Top with mushrooms, shallots, garlic and bacon.

Add reduced red wine to mushroom pan, stirring to deglaze, then drizzle over fish and vegetables. Serve with new potatoes, if you like.

Servings: 6
Adapted from source: Gordon Ramsay Makes It Easy