Potato-crusted halibut
- 4 halibut fillets, or cod fillets 130g each
- 1 large potato
- 2 egg yolks
- flour for dusting
- salt
- olive oil
- vegetable oil, for deep-frying
Cider sauce
- 300 ml of bulmers
- 150ml of veal stock
- 200ml of double cream
- salt to season
- 250 g of fresh mussels, or mussel meat
- vegetable oil
- salt
1
Begin by preparing the sauce. Add the cider and a pinch of sugar to a pan and reduce half Add the veal stock, reduce by half, then add the double cream
- 300 ml bulmers cider
- 150ml of veal stock
- 200ml of double cream
2
Bring to a gentle simmer and reduce again until there is 180ml left. Season to taste and set aside until required
- salt
- pepper
3
Peel and cut the potato for the fish into matchstick-sized pieces. Blanch in vegetable oil at 100 c until soft but not coloured. Drain on a paper towel and leave to cool
- 1 large potato
- Rape seed oil, for deep-frying
4
Once cool, add the potato to a bowl with a pinch of salt and the 2 yolks, mixing together until combined. Dust the halibut fillets with a light coating of flour, then apply a thin layer of potato mixture to each one. Set aside in the fridge until required
- 2 egg yolks
- salt
- flour for dusting
- 4 halibut or cod fillets 130 g each
5
To cook the fish, heat a little oil in a large pan. Cook the halibut fillets (potato-side down) over a gentle heat for approximately 5 minutes, or until the crust is golden brown but not too coloured. Turn over the fish and cook for a further 2-3 minutes until cooked to your liking
- olive oil
6 Meanwhile, reheat the sauce and add your fresh mussel of mussel meat, check salt seasoning
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