Potato-Wrapped Halibut

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

Fish Seafood Main Course Gluten Free Halibut

Estimated Nutrition

Calories

931.2

kcal / serving

3724.8 kcal total

Carbs

19.6g

per serving

78.2 g total

Fat

78.9g

per serving

315.4 g total

Protein

36.6g

per serving

146.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

200

Butter

clarified, plus extra for baking

200

Double Cream

Liquids

White Wine

for reduction

NutsSeeds

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

Curry Powder

approximately 2 teaspoons

OilsFats

Olive Oil

for frying potatoes

Olive Oil

for pureé

Seafood

600

Halibut Fillet

divided into four portions

Vegetables

piece

Potato

peeled, sliced into rectangles

0.5

piece

Onion

chopped

250

Cauliflower

cut into florets

Caper

drained, approximately 2 tablespoons

Method

Serve the potato-wrapped halibut over the warm cauliflower purée.

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.