Pan-fried halibut with smoked bacon and girolles

Star the halibut dish by bringing a small saucepan of salted water to the boil. Peel the baby onions, leaving them whole. Add the onions to the water and boil for 1 minute, then drain and refresh in cold water. Cut the onions in half

Heat a non-stick frying pan over a moderate heat. Add half of the rapeseed oil. Season the halibut fillets on both sides with salt and pepper then lay the fish in the frying pan presentation-side down

Gently fry until golden brown then turn the fillets over

Meanwhile heat a shallow pan over a medium heat. Add the remaining rapeseed oil, then the lardons

Fry until lightly coloured then add the cleaned girolle mushrooms and continue cooking for a further 2 minutes, until the mushrooms are tender

Add the baby onion halves to the pan followed by the chicken stock. Bring to the boil then simmer until the volume of stock has reduced by half

Stir the cold butter into the fricassee, then add the chopped parsley and season to taste

Remove the halibut fillets from the frying pan and squeeze over the lemon juice. Spoon the fricassee over and around the fish to serve