Caramelised halibut
Caramelised halibut with parmesan and herb gnocchi, mousserons and sweetcorn veloute.
Preparation Time:20 minutes
Cooking Time:10 minutes
Level of Difficulty:Easy
Servings:4
Ingredients
- For the gnocchi
- 400g baking potatoes (200g when cooked)
- 1 egg, beaten
- 70g strong flour
- 35g Parmesan cheese, grated
- 1 packet of fresh parsley, finely chopped
- 1 packet of fresh chives, finely chopped
- 1 Packet of fresh chervil, finely chopped
- salt and freshly ground black pepper
- a little vegetable oil for frying
- For the veloute
- 2 onions, finely chopped
- 25g butter
- 1 clove of garlic, crushed
- 200g sweetcorn (fresh or frozen)
- 200ml water
- 100mI milk
- salt and freshly ground black pepper
- For the mousserons
- 40g unsalted butter
- 200g mousserons or wild mushrooms, left whole
- 1 clove of garlic, lightly crushed
- 2 sprigs of fresh thyme
- For the accompaniments
- 12 button onions, peeled
- a little vegetable oil
- 100g unsalted butter
- 8 cloves of garlic, skins left on
- a pinch of salt 1 packet of spinach, washed
- 20ml olive oil
- salt and freshly ground black pepper
- For the halibut
- a little vegetable oil for frying
- 4 x 175g halibut steaks
Method
- For the gnocchi: preheat the oven to 175C (gas mark 3-4). Bake the potatoes for 1 hour, allow them to cool a little, and all the other ingredients, except for the oil, into a bowl and mix thoroughly. Roll the mixture on a floured boarkd, form it into a sausage shape about 2cm in diameter and slice this at 2.5cm intervals (These quantities will give you about 12 gnocchi.) Poach the gnocchi in salted water until they rise. Then remove them from the poaching pan and plunge them into iced water. When they are cool, take them out of the water and dry them on some kitchen paper. Fry the gnocchi in the oil over a moderate heat until they are golden, remove them from the oil and keep them warm until you are ready to serve.
- For the sweetcorn veloute: Sweat the onion in half of the butter over a moderate heat for about 2 minutes until it is soft. Add the garlic, sweetcorn, thyme and water and continue to cook until the liquid has reduced to about 50ml. Put the mixture in a blender and whizz evenything together. Return the mixture to thk pan, add the milk, seasoning and the rest of the butter and mix well. Keep the veloute warm and give it a good whisk before serving.
