Panfried Halibut on Potato Cake, served with Hollandaise & Samphire Recipe
Friday 6th January 2017
28oz / 800 grm Halibut fillet (order fresh from your fishmonger) 7oz pp cut into equal fillets.
50 grams butter
Pinch of salt & pepper
50 grams samphire
garnish with fresh watercress
Ingredients for potato cake;
800 grams potatoes
pinch salt & pepper
Ingredients for hollandaise;
2 egg yolks
½ tsp white wine vinegar
splash cold water
pinch cayenne pepper
1. Method for potato cake;
Peel and chop the potatoes, then boil and mash adding the butter & seasoning. Add the chopped herbs and push into and lined square non stick baking tray. Cook in a hot oven at 180 degree (fan) for 20-25 mins or until golden on top. Do not allow to brown. Allow to fully cool (refrigeration is best) and then cut into 4 equal squares leaving in the baking tray.
2. Method for hollandaise;
Melt the butter in a saucepan and skim surface. Keep the butter warm. Put 2 egg yolks, 1/2 tsp white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that fits over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
Remove from the heat and slowly whisk in the melted butter, until it's all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
3. Method for fish;
Melt the butter in a large frying pan. Add the four halibut steaks skin side down and sear on a high heat for a 2-3 minutes. Do not urn over. When the skin is coming away from the pan or is starting to crisp, remove the fillets immediately. Be careful not to overcook the fish at this stage.
Place the fish onto a baking tray and bake in the oven for 8-10 mins at 160 degrees (fan). Serve immediately.
When ready to assemble the dish place the potato cake back in to oven to fully heat at 160 degrees (fan) for 10-15 mins. Do this at the same time you start to cook your fish so both will be ready at the same time.
When both the potato cake and fish are ready, place the square of hot potato cake in the centre of your plate/bowl. Then place your fish fillet on top, skin side down.
Drizzle the warm hollandaise round the outside of the potato cake and then lay a serving of the steamed and seasoned samphire on top of the sauce.
Garnish with a handful of fresh watercress. Serve immediately.