This recipe works perfectly well with other fish like Turbot, Cod, Brill and Hake.
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.
