Ingredients

  • 50 g fresh white breadcrumbs
  • 15 g small handful fresh mixed herbs (such as basil, flat-leaf parsley and tarragon)
  • 1 egg yolk (beaten)
  • 4 (175g each) halibut fillets (well-trimmed and skinned)
  • 4 small vines of cherry tomatoes
  • olive oil, for cooking
  • for the velouté:
  • 40 g butter
  • 1 shallot (finely chopped)
  • 1 tblsp finely chopped leek
  • 50 g white fish trimmings (from a turbot is perfect)
  • 120 ml noilly prat or dry martini
  • 120 ml double cream
  • 120 ml fish stock
  • pinch of cayenne pepper
  • 1 tblsp freshly squeezed lemon
  • 1 tblsp snipped fresh chives
  • for the potato purée:
  • 1 kg floury potatoes (peeled and quartered)
  • 85 ml double cream
  • 85 ml milk
  • 50 g butter
  • maldon sea salt and freshly ground black pepper

Method

  • Place the breadcrumbs in a food processor and blend with the herbs until green and fragrant.
  • Season the halibut fillets on both sides and arrange on a baking sheet lined with non-stick parchment paper.
  • Brush over the egg yolk and then sprinkle over the herb breadcrumbs in a thin even layer, pressing them down lightly.
  • Place in the fridge for at least 10 minutes to allow the crust to set or up to 4 hours is fine, loosely covered with clingfilm.
  • To make the velouté, melt the butter in a pan. Add the shallot and leek and cook for 2-3 minutes until softened but not coloured.
  • Add the fish trimmings and cook for 2-3 minutes, stirring.
  • Pour in the noilly prat or martini and reduce right down for about 5 minutes until almost all of the liquid has gone.
  • Pour in the fish stock and reduce for about 3 minutes until reduced by half, then stir in the cream.
  • Bring to the boil and simmer for another 3-4 minutes until you have achieved a nice sauce consistency.
  • Season with salt and add the cayenne pepper to taste.
  • Strain through a fine sieve into a bowl and discard the fish trimmings.
  • This can now be left to go cold and kept in the fridge covered with clingfilm until needed.
  • When ready to cook, preheat the oven to 180°C (350°F/Gas 4).
  • To prepare the potatoes, place them in a pan and cover with cold water, then bring to the boil.
  • Add a pinch of salt and simmer for 20-25 minutes or until the potatoes are tender.
  • Drain well and mash until smooth.
  • Meanwhile, heat the cream, milk and butter together in a small pan.
  • Gradually, beat into the mashed potatoes and season to taste. Keep warm.
  • To cook the halibut, place a tiny knob of butter beside each piece of fish and arrange the tomatoes vine around the edges.
  • Bake for 10-12 minutes until the halibut is crisp and just cooked through and the tomatoes beginning to soften.
  • Meanwhile, finish the sauce, pour into a pan and warm through gently, stirring occasionally, then season to taste and stir in the lemon juice and chives. Keep warm.
  • To serve, pipe or spoon the potato purée into centre of each warmed plate and carefully arrange crisp halibut fillets on top, then drizzle around the velouté and place a vine of cherry tomatoes to the side.