Ingredients Jump to Instructions ↓

  1. 1 halibut fillet , (around 180g)skinned seasoned flour , for dusting

  2. 50-80g butter

  3. 5 asparagus extra virgin olive oil , for drizzling

  4. 250 ml double cream

  5. 2 clove garlic

  6. 1 sprig thyme

  7. 1 bay leaf

  8. 100 g harbourne blue cheese , chopped

  9. 3 potatoes , peeled

Instructions Jump to Ingredients ↑

  1. Pan-fried fillet of halibut with cheese dauphinoise Method 1. Preheat the oven to 180°C/gas 4.

  2. Bring the double cream, garlic, thyme, bay leaf and cheese to the boil in a heavy-based saucepan.

  3. Simmer for 3-4 minutes until thick and creamy, stirring now and then. Pass through a fine sieve into a saucepan.

  4. Finely slice the potatoes on a mandolin.

  5. Place the potato slices in the pan containing the Harbourne cheese mixture. Gently bring to the boil.

  6. Transfer the potato mixture to a greased ovenproof dish, around 4cm deep.

  7. Bake for 20 minutes until tender and golden. Remove from the oven and allow to sit.

  8. Heat a non-stick frying pan until hot. Add the olive oil, dust the halibut in the seasoned flour and place in the pan.

  9. Fry for 3 minutes, then turn over. Add around half the butter and fry for a further 3 minutes.

  10. . Meanwhile, heat the remaining butter in a frying pan. Add the blanched asparagus and toss in the hot butter until heated through.

  11. . Cut out a serving portion from the Harbourne blue cheese Dauphinoise and place in the centre of a warm serving plate.

  12. . Top the potato with the halibut, then the asparagus spears.

  13. . Drizzle the extra-virgin olive oil over the fish and around the plate. Serve at once.


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