guest blog allan maynard


Potato-crusted halibut

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
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
Bring to a gentle simmer and reduce again until there is 180ml left. Season to taste and set aside until required
  • salt
  • pepper
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
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

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
 you can see more of allans dishes follow him on twitter @lesouschef and Instagram @lesouschef

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.