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Pan-Fried Halibut Recipe, Mushrooms & Gnocchi - Great British Chefs
Pan-Fried Halibut Recipe, Mushrooms & Gnocchi - Great British Chefs
by Dominic Chapman
: 4 r 1 hour 30 minutes
Ingredients
Gnocchi
1 egg
2 knobs of butter
1 pinch of salt
5g of thyme
1 bay leaf
pepper
Pan-fried halibut
oil
1 knob of butter
salt
pepper
1 lemon, juiced
Wild mushrooms
200g of butter
10g of parsley
salt
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
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- 1kg large potatoes
- 5g of thyme
- 1 bay leaf
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
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
- 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
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the centre
- 2 knobs of butter
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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
- 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
- salt
12 Serve each plate with the halibut, along with the broccoli, mushrooms and gnocchi. Drizzle in
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