Pan-Fried Halibut Recipe, Mushrooms & Gnocchi

by Dominic Chapman

: 4 r 1 hour 30 minutes

Ingredients

Gnocchi

1kg large potatoes

1 egg

200g of plain flour

2 knobs of butter

1 pinch of salt

Lemon butter sauce

375ml of white wine

100ml of white wine vinegar

5g of thyme

1 bay leaf

3 garlic cloves, peeled and crushed

You have two remaining reads today
50ml of double cream

200g of unsalted butter

BECOME A MEMBER
1/2 lemon, juiced
salt

pepper

Pan-fried halibut

4 halibut fillets, skinned, each weighing 170g

oil

1 knob of butter

salt

pepper

1 lemon, juiced

Wild mushrooms

300g of mixed seasonal wild mushrooms

200g of butter

10g of parsley

10g of Parmesan, grated

salt

Purple sprouting broccoli

500g of purple sprouting broccoli

salt

Method

1 Start on the gnocchi by baking the potatoes in a preheated oven set to 180°C/gas mark 4 for 1
hour or until soft
You have two remaining reads today
- 1kg large potatoes

2 After the potatoes have cooked forBECOME A MEMBER

20 minutes, start on the lemon butter sauce by combining
the wine, vinegar, thyme, bay and garlic in a saucepan over a medium to high heat and reducing
 to 200ml

- 375ml of white wine

- 100ml of white wine vinegar

- 5g of thyme

- 1 bay leaf

- 3 garlic cloves, peeled and crushed

3 Add the cream and bring to a boil. Dice the butter and whisk in to the pan until completely
melted. Pass the contents of the pan through a sieve and season and add the lemon juice to
taste. Set aside to reheat before serving

- salt

- pepper

- 50ml of double cream

- 200g of unsalted butter

- 1/2 lemon, juiced

4 Remove the potatoes from the oven and scoop out the centres of each. Pass through a ricer and
then a fine sieve

5 In a bowl, mix the sieved potatoes, the flour and the whole egg. Season and work into a dough
(being careful not to overwork) and then cut dough into 4 pieces

- 1 egg

- 200g of plain flour

- 1 pinch of salt

6 Bring water to a boil in a pan. Roll each piece of dough between cling film into a long sausage
and then blanch each sausage for 6 minutes. Refresh in ice cold water. Once cool, remove the
cling film and slice each tube of dough into gnocchi parcels

7 Before serving, fry in foaming butter in a pan so that the gnocchi parcels are golden on the
Youinhave
outside and light and fluffy two remaining reads today
the centre

- 2 knobs of butter
BECOME A MEMBER
8 For the halibut, add some oil to a hot pan and lay down each portion of fish in the pan - you may
need to pan-fry the fish in batches depending on the size of your pan. Once the fish is golden
brown, turn over and add a knob of butter to the pan. Cook until the fish looks golden brown on
both sides but still white-ish in the middle

- 4 halibut fillets

- oil

- 1 knob of butter

9 Remove each fish from the pan and correct seasoning. Squeeze some lemon juice over each fish
and leave to rest for a moment

- salt

- pepper

- 1 lemon, juiced

10 Clean the mushrooms and dry thoroughly. Fry the mushrooms in the butter until golden brown
with a pinch of salt. Drain in a colander and add the parsley and Parmesan to the mushrooms in
a bowl

- 300g of mixed seasonal wild mushrooms

- 10g of parsley

- 10g of Parmesan

- 200g of butter

- salt

11 Remove the hard stalks from the broccoli then blanch in boiling water for two minutes. Season
and serve immediately

- 500g of purple sprouting broccoli

- salt

12 Serve each plate with the halibut, along with the broccoli, mushrooms and gnocchi. Drizzle in
the lemon butter sauceYou have two remaining reads today

BECOME A MEMBER
You have two remaining reads today

BECOME A MEMBER