> Recipes > Halibut fillet

Pan-fried halibut with wild mushrooms and gnocchi

Pan-fried halibut with wild mushrooms and gnocchi

  • Main
  • medium
  • 4
  • 1 hour 30 minutes

PT1H30M

1
Start on the gnocchi by baking the potatoes in a preheated oven set to 180°C/gas mark 4 for 1 hour or until soft
  • 1000g of large potato
2
After the potatoes have cooked for 20 minutes, start on the lemon butter sauce by combining the wine, vinegar, thyme, bay and garlic in a saucepan over a medium to high heat and reducing to 200ml
  • 750ml of white wine
  • 250ml of white wine vinegar
  • 10g of thyme
  • 2 bay leaves
  • 5 garlic cloves
3
Add the cream and bring to a boil. Dice the butter and whisk in to the pan until completely melted. Pass the contents of the pan through a sieve and season and add the lemon juice to taste. Set aside to reheat before serving
  • 100ml of double cream
  • 400g of unsalted butter
  • salt
  • pepper
4
Remove the potatoes from the oven and scoop out the centres of each. Pass through a ricer and then a fine sieve
5
In a bowl, mix the sieved potatoes, the flour and the whole egg. Work into a dough (being careful not to overwork) and then cut dough into 4 pieces
  • 1 egg
  • 200g of plain flour
6
Bring water to a boil in a pan. Roll each piece of dough between cling film into a long sausage and then blanch each sausage for 6 minutes. Refresh in ice cold water. Once cool, remove the cling film and slice each tube of dough into gnocchi parcels
7
Before serving, fry in foaming butter in a pan so that the gnocchi parcels are golden on the outside and light and fluffy in the centre
  • 2 knobs of butter
8
For the halibut, add some oil to a hot pan and lay down each portion of fish in the pan - you may need to pan-fry the fish in batches depending on the size of your pan. Once the fish is golden brown, turn over and add a knob of butter to the pan. Cook until the fish looks golden brown on both sides but still white-ish in the middle
  • 4 halibut fillets
  • oil
  • 1 knob of butter
9
Remove each fish from the pan and correct seasoning. Squeeze some lemon juice over each fish and leave to rest for a moment
  • salt
  • pepper
  • 1 lemon
10
Clean the mushrooms and dry thoroughly. Fry the mushrooms in the butter until golden brown. Drain in a colander and add the parsley and Parmesan to the mushrooms in a bowl
  • 300g of mixed seasonal wild mushrooms
  • 10g of parsley
  • 10g of Parmesan
  • 200g of butter
11
Remove the hard stalks from the broccoli then blanch in boiling water for two minutes. Season and serve immediately
  • 500g of purple sprouting broccoli
  • salt
12
Serve each plate with the halibut, along with the broccoli, mushrooms and gnocchi. Drizzle in the lemon butter sauce

Ingredients

Metric

Imperial

  • Gnocchi

  • Lemon butter sauce

  • Pan-fried halibut

  • Wild mushrooms

  • Purple sprouting broccoli

  • Comments ()

    Pan-fried halibut with wild mushrooms and gnocchi

     

    Please enter text

    Comments must be less than characters

    Change your username in user settings to something more personal.

     

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    Be the first to leave a comment on this page...
    ...   ...
     

    Please enter text

    Comments must be less than characters

    Change your username in user settings to something more personal.