Halibut With Herb Crust, Spinach Puree And Potato Gallette Recipe

Name: Halibut With Herb Crust, Spinach Puree And Potato Gallette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Potato galette:; 2 large waxy potatoes, peeled and thinly sliced with mandolin; few knobs of butter; 1-2 garlic cloves, finely chopped; few sprigs of thyme; sea salt and black pepper; sliced flat; Spinach puree:; 2 1/2 oz butter; 1/2 lb spinach leaves, washed; 2 tsp Freshly grated nutmeg field mushrooms; olive oil; Halibut with herb crust:; 4 halibut fillets, no skin (5 1/2 oz each); english mustard, to brush; 5 1/2 oz breadcrumbs; 2 tbsp Mixed chopped herbs (parsley, tarragon, chervil); freshly grated parmesan; zest of 1 lemon

Servings: persons

Potato galette:
2 large waxy potatoes, peeled and thinly sliced with mandolin
few knobs of butter
1-2 garlic cloves, finely chopped
few sprigs of thyme
sea salt and black pepper
sliced flat
Spinach puree:
2 1/2 oz butter
1/2 lb spinach leaves, washed
2 tsp Freshly grated nutmeg field mushrooms
olive oil
Halibut with herb crust:
4 halibut fillets, no skin (5 1/2 oz each)
english mustard, to brush
5 1/2 oz breadcrumbs
2 tbsp Mixed chopped herbs (parsley, tarragon, chervil)
freshly grated parmesan
zest of 1 lemon

1
Potato Gallette:
2
Cook the potato slices in a pan with the butter, garlic, thyme and seasoning until just tender. Leave to cool. Meanwhile, saute mushrooms in olive oil and butter until all the juices have been cooked off. Transfer to a plate and leave to cool.
3
In a tray lined with greaseproof parchment paper, add 2 layers of potatoes followed by a layer of mushrooms. Top with a final 2 layers of potatoes. Put a sheet of greaseproof paper on top and weigh down with a baking tray topped with a few heavy tins. Chill in the refrigerator.
4
When ready to serve, cut into squares and pan-fry both sides in a little oil and butter until heated through.
5
Spinach Puree:
6
Make a beurre noisette with the butter by heating the butter in a frying pan over medium-high heat until it starts to brown. Remove from heat immediately to avoid scorching. Wilt the spinach in boiling salted water for 3-4 mins. Drain off and while still hot, mix in pan with the beurre noisette and nutmeg. Blend in a food processor until smooth. Pass through a sieve and season to taste.
7
Halibut with Herb Crust:
8
Fry the halibut fillets in olive oil until the skin is golden brown and crisp. Mix the breadcrumbs with the chopped herbs, parmesan and lemon zest. Brush the fish with mustard and coat with herb crust. Bake in 400u00b0F for 1-2 minutes until crisp.
9
Serve the halibut on a bed of spinach puree with the potato galette and some red wine sauce or vinaigrette.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Potato galette:, 2 large waxy potatoes, peeled and thinly sliced with mandolin, few knobs of butter, 1-2 garlic cloves, finely chopped, and more.

Yes, Halibut With Herb Crust, Spinach Puree And Potato Gallette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut With Herb Crust, Spinach Puree And Potato Gallette

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