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Pan-fried halibut with wild mushrooms and gnocchi

Pan-fried halibut with wild mushrooms and gnocchi

Pan-fried halibut with wild mushrooms and gnocchi

  • Main
  • medium
  • 4
  • 1 hour 30 minutes

PT1H30M

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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

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Ingredients

Metric

Imperial

Gnocchi

Lemon butter sauce

Pan-fried halibut

Wild mushrooms

Purple sprouting broccoli

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