Pan Fried Halibut with Boulangere Potatoes, Spiced Cauliflower Puree and Peas

This is an impressive dish that is perfect for making it feel like your home made meal is really something you would get on the menu at a top restaurant!
Thank you Tony Tobin

Pan Fried Halibut with Boulangere Potatoes, Spiced Cauliflower Puree and Peas

Ingredients

2 Halibut Steaks
1 Tbsp Sunflower Oil
60g Unsalted Butter
Sea Salt and freshly ground Black Pepper
150ml Fish Stock
50 ml Olive Oil
1 Tsp fresh Thyme leaves

For the Boulangère

3 Maris Piper Potatoes
4 Onions, sliced finely
200g Unsalted Butter (melted)
1 Tsp fresh Thyme leaves
Sea Salt and freshly ground Black Pepper


For the Cauliflower Puree

1 small Cauliflower, chopped
1 small Shallot, chopped finely
20 g Unsalted Butter
2 Tsp Curry Powder
1 Tsp Fenugreek Powder
300 ml Milk
150 ml Double Cream



Method

Pre-heat oven 165 C

Fior the Boulangère

In a pan, cook the sliced Onions in 50 g Butter until soft and golden brown
Set aside.
Line a small tray or dish with greaseproof paper. (tray needs to have a depth of at least2”)
Melt the remaining Butter with the Thyme leaves
Brush the greaseproof paper with the thyme Butter.
Using a mandolin, thinly slice the potatoes and lay then neatly to cover the tray
Season with a little Salt and Pepper and drizzle a little more thyme Butter on top
Repeat these 3 times
Spread the Onion mixture on top of the 4th layer of potato and spread it out evenly
Continue as before with 4 more layers of potato slices seasoning as you go.
Cover the top layer with a piece of greaseproof paper and cook in the oven for 35-40 minutes
Remove from oven to cool
Place a similar tray the same size on top and add a weight to press the Boulangère and chill in the fridge
Once chilled and set, cut the Boulangère into 4 equal squares or rectangles

For the Spiced Cauliflower Puree

Place all ingredients into a saucepan and bring to the simmer
Cook for 15 minutes until cauliflower is soft and tender
Using a blender, blend to a smooth puree and keep warm

To Serve

In a non-stick pan, heat a little oil, and gently fry the pieces of Boulangère until golden brown, turning only once
Remove from the pan and keep warm
Wipe the pan clean with some kitchen paper and fry the halibut steaks in a little oil until golden brown
Turn only once, add the butter and continue to cook while the butter foams, basting as you go
Season with Salt and Pepper.
Gently heat the Fish Stock, Olive Oil and fresh Thyme leaves together
Place the Boulangère on to warm plates, spoon some of the Cauliflower Puree next to it and drag the spoon through it to make a teardrop shape
Place the Halibut on top of the Boulangère and drizzle over the Thyme Jus.