The crisp potato crust adds an extra dimension to the pan-fried halibut in Mark Dodson's elegant recipe. Served with a creamy cider sauce, the dish is beautifully presented with apple and carrot balls, as well as vibrant French beans and wild asparagus.
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Begin by preparing the sauce. Add the cider and a pinch of sugar to a pan and reduce by two thirds. Add the veal stock, reduce by half, then add the double cream
275ml of cider, medium-sweet
1 pinch of sugar
150ml of veal stock
200ml of double cream
Bring to a gentle simmer and reduce again until there is 180ml left. Season to taste and set aside until required
Peel and cut the potato for the fish into matchstick-sized pieces. Blanch in vegetable oil at 110°C until soft but not coloured. Drain on absorbent towel and leave to cool
1 large potato
vegetable oil, for deep-frying
Once cool, add the potato to a bowl with a pinch of salt and the 2 yolks, mixing together until combined. Dust the halibut fillets with a light coating of flour, then apply a thin layer of potato mixture to each one. Set aside in the fridge until required
2 egg yolks
flour for dusting
4 halibut fillets, each weighing 150g
Using a Parisian scoop, make 24 apple balls (keep submerged in water when not using) and 24 carrot balls. Bring a pan of lightly salted water to the boil, lower the carrot balls in and cook until tender, then strain and set aside. Add a dash of oil to a pan over a medium-high heat. Once hot, add the apple balls and fry until lightly browned, then set aside
3 apples, large
4 carrots, large
To cook the fish, heat a little oil in a large pan. Cook the halibut fillets (potato-side down) over a gentle heat for approximately 5 minutes, or until the crust is golden brown but not too coloured. Turn over the fish and cook for a further 2-3 minutes until cooked to your liking
Meanwhile, reheat the apples over a low heat and gently reheat the carrots in the sauce. Cook the French beans and wild asparagus in salted, gently boiling water for 2-3 minutes until tender, then strain and keep warm
150g of French beans
32 wild asparagus spears
Place a small bed of the French beans in the centre of each plate and place the fish on top. Arrange the carrot, apple and asparagus around the fish. Serve immediately with a hot jug of the strained sauce and some fresh chervil
4 sprigs of chervil
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