Pan-fried halibut with wild mushrooms and gnocchi
- Main
- Medium
- 4
- 1 hour 30 minutes
PT1H30M
Dominic Chapman's pan-fried halibut recipe represents the classic way to serve white fish: complete with a lemon butter sauce, earthy wild mushrooms and crunchy purple sprouting broccoli. The potato gnocchi is a wonderful addition to this seafood meal, bringing in a wonderfully buttery flavour to the rest of the dish.
Ingredients
Gnocchi
- 1kg large potatoes
- 1 egg
- 200g of plain flour
- 2 knobs of butter
- 1 pinch of salt
Lemon butter sauce
- 375ml of white wine
- 100ml of white wine vinegar
- 5g of thyme
- 1 bay leaf
- 3 garlic cloves , peeled and crushed
- 50ml of double cream
- 200g of unsalted butter
- 1/2 lemon , juiced
- salt
- pepper
Pan-fried halibut
- 4 halibut fillets , skinned, each weighing 170g
- oil
- 1 knob of butter
- salt
- pepper
- 1 lemon , juiced
Wild mushrooms
- 300g of mixed seasonal wild mushrooms
- 200g of butter
- 10g of parsley
- 10g of Parmesan , grated
- salt
Purple sprouting broccoli
- 500g of purple sprouting broccoli
- salt
Equipment
- Potato ricer
Method
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
- 1kg large potatoes
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
- 375ml of white wine
- 100ml of white wine vinegar
- 5g of thyme
- 1 bay leaf
- 3 garlic cloves , peeled and crushed
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
- salt
- pepper
- 50ml of double cream
- 200g of unsalted butter
- 1/2 lemon , juiced
4
Remove the potatoes from the oven and scoop out the centres of each. Pass through a ricer and then a fine sieve
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
10
Clean the mushrooms and dry thoroughly. Fry the mushrooms in the butter until golden brown with a pinch of salt. 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
- salt
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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Pan-fried halibut with wild mushrooms and gnocchi
