Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2

From Saturday Kitchen
Ingredients
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
Method
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Preheat the oven to 200C/180C Fan/Gas 6 and cut 2 pieces of greaseproof paper to the size of the halibut fillets.
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To make the herb crust, blend the ingredients together in a food processor and spread onto greaseproof paper pieces.
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Coat the top of each halibut fillet with the Dijon mustard, then top with the herb crust and remove the paper.
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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.
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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.
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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.
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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.
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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.