Herb crusted halibut with leeks and whipped brie

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Matt Tebbutt
From Saturday Kitchen


For the herb crust

  • 40g/1½oz 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