Herb crusted halibut with leeks and whipped brie
Matt Tebbutt takes halibut to the next level with a vibrant herb crust, sweet leeks and tangy whipped brie.
Ingredients
For the herb crust
- 40²µ/1½´Ç³ú Parmesan, grated
- 80g/3oz fine breadcrumbs
- 60g/2¼oz unsalted butter, softened
- 25g/1oz mixed fresh parsley, tarragon and dill
For the halibut
- 2 x 200g/7oz halibut fillets, off the bone, skin removed
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 400ml/14fl oz fish stock.
For the leeks
- 25g/1oz butter
- 2 leeks, thinly sliced
- 2 tbsp finely chopped chives
- salt and freshly ground black pepper
For the brie
- 1 whole soft brie (approx. 200g/7oz), crusts removed and broken into pieces
- 1-2 tbsp mascarpone
- 1 tsp white truffle oil
- 1 tbsp fresh black truffle, grated
- salt and freshly ground black pepper
For the Parmesan tuile
- 100g/3½oz Parmesan, grated
Method
Preheat the oven to 200C/180C Fan/Gas 6 and cut 2 pieces of greaseproof paper to the size of the halibut fillets.
To make the herb crust, blend the ingredients together in a food processor and spread onto greaseproof paper pieces.
Coat the top of each halibut fillet with the Dijon mustard, then top with the herb crust and remove the paper.
Place the fish, herb-side up in an ovenproof sauté pan, add the oil and stock and bring to the boil. Place the pan in the oven for 8–10 minutes to cook through.
To make the leeks, heat the butter in a frying pan over a medium-low heat and gently fry the leeks for around 10 minutes, add the chives and season with salt and pepper. Keep warm.
To make the whipped brie, place the brie pieces in a stand mixer and beat until smooth. Add the mascarpone and truffle oil and mix again. Season with salt and pepper.
To make the Parmesan tuiles, place the grated cheese in 2 circle or rectangle shapes on a lined baking tray. Bake in the oven for 5 minutes, then remove from the oven. When cool enough to handle, bend around something like a wooden spoon to create a curved shape.
To serve, divide the whipped brie between 2 plates, add the leeks, grate over some fresh black truffle and top with the halibut and a Parmesan tuile.
