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Potato-Wrapped Halibut

Halibut fillets wrapped in soft potato slices, pan-fried until golden, served over a creamy, spiced cauliflower and caper purée.

FishSeafoodMain CourseGluten FreeHalibut

Estimated Nutrition

Per Serving Total
Calories 931.2 kcals 3724.8 kcals
Carbohydrates 19.6 grams 78.2 grams
Fat 78.9 grams 315.4 grams
Protein 36.6 grams 146.5 grams
Cook Time
30 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
ml
Capers
drained, approximately 2 tablespoons
Dairy
200
g
Butter
clarified, plus extra for baking
200
ml
Double Cream
Liquids
75
ml
White Wine
for reduction
NutsSeeds
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground, to taste
10
ml
Curry Powder
approximately 2 teaspoons
OilsFats
15
ml
Olive Oil
for frying potatoes
15
ml
Olive Oil
for pureé
Seafood
600
Halibut Fillet
divided into four portions
Vegetables
3
piece
Potato
peeled, sliced into rectangles
0.5
piece
Onion
chopped
250
g
Cauliflower
cut into florets

Steps

  • Fry the potato slices in butter and oil for 5 minutes until soft.
  • Drain the potato slices on kitchen paper.
  • Wrap the halibut fillets in overlapping potato slices and chill for 30 minutes.
  • Fry the onion and cauliflower for 12 minutes before adding curry powder.
  • Reduce 75ml of white wine by half in the cauliflower pan.
  • Add cream, cook for 5 minutes, then blend the mixture until smooth.
  • Fold in the capers and season the cauliflower purée.
  • Brush the Parcels with butter and fry for 4 minutes per side until cooked.
  • Serve the potato-wrapped halibut over the warm cauliflower purée.