- Serves: 1
- Cook Time: 30 minutes
- Prep Time: 25 minutes
- Effort: medium
- 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
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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