Seared Halibut Steaks, Boulangère Potatoes, Spiced Cauliflower Puree and Thyme Jus

Seared Halibut Steaks, Boulangère Potatoes, Spiced Cauliflower Puree and Thyme Jus from top chef and Ready, Steady, Cook alum Tony Tobin. This is an impressive dish that is perfect for making it feel like your home made meal is really something you'd get on the menu at a top restaurant!

Ingredients

  • 4 X 180g Halibut Steaks (Skin removed)
  • Oil for frying
  • 60g unsalted butter
  • Salt and pepper
  • 150mls jus or gravy
  • 50mls Olive oil
  • 1 teaspoon fresh thyme leaves
For the boulangère:
  • 6 Maris piper potatoes
  • 4 Spanish onions (finely sliced)
  • 200g unsalted butter (melted)
  • 1 Teaspoon Fresh thyme leaves
  • Salt and Pepper
For the Cauliflower Puree:
  • 1 small Cauliflower (roughly chopped)
  • 1 small shallot (finely chopped)
  • 20g unsalted butter
  • 2 teaspoons Curry Powder
  • 1 teaspoon Fenugreek
  • 300mls milk
  • 150mls Double cream

Method

Pre-heat oven t0 165c.

Boulangère

In a pan, cook the sliced onions in a little of the butter until soft and golden brown. set aside.

Line a small tray or dish with greaseproof paper. (tray needs to have a depth of at least2”).

Brush the greaseproof paper with a little of the thyme butter.

Using a mandolin, thinly slice the potatoes and lay then neatly to cover the tray.

Season with a little salt and pepper and drizzle a little more thyme butter on top.

Repeat these 3 times. Spread the onion mixture on top of the 4th layer of potato and spread it out evenly. Continue as before with 4 more layers of potato slices seasoning as you go.

Cover the top layer with a piece of greaseproof paper and cook in the oven for 35-40 minutes. Remove from oven and allow to cool. Place a similar tray the same size on top and add a weight to press the boulangère and chill in the fridge. Once chilled and set, cut the boulangère into 4 equal squares or rectangles (I’ll leave that decision up to you).

For the cauliflower puree

Place all ingredients into a saucepan and bring to the simmer. Cook for 15 minutes until cauliflower is soft and tender. Using a blender, blend to a smooth puree and keep warm.

To Serve

In a non-stick pan, heat a little oil, and gently fry the pieces of boulangère until golden brown, turning only once. Remove from the pan and keep warm.

Wipe the pan clean with some kitchen paper and fry the halibut steaks in a little oil until golden brown, turn only once, add the butter and continue to cook while the butter foams. Basting as you go. Season with salt and pepper.

Gently heat the jus, olive oil and fresh thyme leaves together.

Place the boulangère onto warm plates, spoon some of the cauliflower puree next to it and drag the spoon through it to make a teardrop shape.

Place the Halibut on top of the Boulangère and Drizzle over the thyme Jus.

Enjoy! 

Ingredients

  • 4 X 180g Halibut Steaks (Skin removed)
  • Oil for frying
  • 60g unsalted butter
  • Salt and pepper
  • 150mls jus or gravy
  • 50mls Olive oil
  • 1 teaspoon fresh thyme leaves
For the boulangère:
  • 6 Maris piper potatoes
  • 4 Spanish onions (finely sliced)
  • 200g unsalted butter (melted)
  • 1 Teaspoon Fresh thyme leaves
  • Salt and Pepper
For the Cauliflower Puree:
  • 1 small Cauliflower (roughly chopped)
  • 1 small shallot (finely chopped)
  • 20g unsalted butter
  • 2 teaspoons Curry Powder
  • 1 teaspoon Fenugreek
  • 300mls milk
  • 150mls Double cream

Method

Pre-heat oven t0 165c.

Boulangère

In a pan, cook the sliced onions in a little of the butter until soft and golden brown. set aside.

Line a small tray or dish with greaseproof paper. (tray needs to have a depth of at least2”).

Brush the greaseproof paper with a little of the thyme butter.

Using a mandolin, thinly slice the potatoes and lay then neatly to cover the tray.

Season with a little salt and pepper and drizzle a little more thyme butter on top.

Repeat these 3 times. Spread the onion mixture on top of the 4th layer of potato and spread it out evenly. Continue as before with 4 more layers of potato slices seasoning as you go.

Cover the top layer with a piece of greaseproof paper and cook in the oven for 35-40 minutes. Remove from oven and allow to cool. Place a similar tray the same size on top and add a weight to press the boulangère and chill in the fridge. Once chilled and set, cut the boulangère into 4 equal squares or rectangles (I’ll leave that decision up to you).

For the cauliflower puree

Place all ingredients into a saucepan and bring to the simmer. Cook for 15 minutes until cauliflower is soft and tender. Using a blender, blend to a smooth puree and keep warm.

To Serve

In a non-stick pan, heat a little oil, and gently fry the pieces of boulangère until golden brown, turning only once. Remove from the pan and keep warm.

Wipe the pan clean with some kitchen paper and fry the halibut steaks in a little oil until golden brown, turn only once, add the butter and continue to cook while the butter foams. Basting as you go. Season with salt and pepper.

Gently heat the jus, olive oil and fresh thyme leaves together.

Place the boulangère onto warm plates, spoon some of the cauliflower puree next to it and drag the spoon through it to make a teardrop shape.

Place the Halibut on top of the Boulangère and Drizzle over the thyme Jus.

Enjoy!