Fillet of halibut with potato crust and cider cream sauce

  • Main
  • medium
  • 4
  • 1 hour 30 minutes

PT1H30M

Share recipe

Ingredients

Metric

Imperial

Potato-crusted halibut

Cider sauce

To serve

1
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
2
Bring to a gentle simmer and reduce again until there is 180ml left. Season to taste and set aside until required
3
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
4
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
5
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
6
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
  • olive oil
7
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
8
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
Share recipe