Halibut a La Barigoule
| 3 |
Oz |
Thick-cut bacon, cut into 1/2-inch pieces |
| 3 |
|
Shallots, cut into 1/4-inch rings |
| 2 |
|
Cloves garlic, roughly chopped |
| 5 |
|
Medium carrots, peeled and cut into 1/2-inch rounds |
| 6 |
Sprigs |
fresh thyme |
| 1 |
tsp |
slat, plus more to taste |
| 1/4 |
tsp |
freshly ground pepper, plus more to taste |
| 1 1/2 |
Cups |
Dry white wine |
| 1 1/2 to 2 |
|
Halibut, cut into 4 equal pieces |
| 2 |
Tbsp. |
fresh flat-leaf parsley, cleaned and roughly chopped |
1. In a saute pan with a lid, cook bacon over medium heat until crisp and brown, and fat in rendered, about 10 minutes. Transfer bacon to paper towels to drain. Discard all but 2 tablespoons rendered fat. Add shallots to pan. Cook until they caramelize, scraping brown bits from bottom, ab out 6 minutes. Add garlic, cook until soft, about 4 minutes more.
2. Add carrots, thyme, salt, and pepper to pan; cook until just tender, about 9 minutes. Raise heat to high, slowly add wine and 3/4 cup water, stir to scrape up remaining brown bits, and cook until boiling. Reduce heat to medium; add halibut, and cover. Cook until fish is opaque and cooked through about 8 minutes.
3. Transfer fish to serving plate; discard thyme sprigs. Increase heat to high. Stir in parsley adjust seasoning, and cook 2 to 3 minutes more. Spoon vegetables and sauce over fish; garnish with reserved bacon. Serve.
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