Pan-fried Fillet of Halibut with Cheese Dauphinoise

For a sophisticated meal try Richard Phillips's elegant combination of halibut, a rich blue cheese potato gratin and asparagus
By Richard Phillips
Pan-fried Fillet of Halibut with Cheese Dauphinoise
  • Rating:
  • Serves: 1
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

main

  • a dash of olive oil
  • 1 halibut fillet, (around 180g)skinned
  • seasoned flour, for dusting
  • 50-80g butter
  • 5 asparagus
  • extra virgin olive oil, for drizzling

For the Harbourne blue cheese Dauphinoise:

  • 250 ml double cream
  • 2 clove garlic
  • 1 sprig thyme
  • 1 bay leaf
  • 100 g harbourne blue cheese, chopped
  • 3 potatoes, peeled

Method

1. Preheat the oven to 180°C/gas 4.

2. Bring the double cream, garlic, thyme, bay leaf and cheese to the boil in a heavy-based saucepan.

3. Simmer for 3-4 minutes until thick and creamy, stirring now and then. Pass through a fine sieve into a saucepan.

4. Finely slice the potatoes on a mandolin.

5. Place the potato slices in the pan containing the Harbourne cheese mixture. Gently bring to the boil.

6. Transfer the potato mixture to a greased ovenproof dish, around 4cm deep.

7. Bake for 20 minutes until tender and golden. Remove from the oven and allow to sit.

8. Heat a non-stick frying pan until hot. Add the olive oil, dust the halibut in the seasoned flour and place in the pan.

9. Fry for 3 minutes, then turn over. Add around half the butter and fry for a further 3 minutes.

10. Meanwhile, heat the remaining butter in a frying pan. Add the blanched asparagus and toss in the hot butter until heated through.

11. Cut out a serving portion from the Harbourne blue cheese Dauphinoise and place in the centre of a warm serving plate.

12. Top the potato with the halibut, then the asparagus spears.

13. Drizzle the extra-virgin olive oil over the fish and around the plate. Serve at once.

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