Halibut is an incredible fish to cook with, as its pearlescent white flesh retains its meaty, clean flavour and texture if handled delicately. Here, the fillet is placed centre stage, bolstered by a buttery parsley sauce, simply cooked leeks and a crisp, rich Gruyère cheese crust. Serve with buttered potatoes on the side.
Le Gruyère AOP-crusted halibut with leek fondue and parsley sauce