
SERVES 4
INGREDIENTS
Gnocchi
- 1kg of large potatoes
- 1 egg
- 200g of plain flour
- 1 pinch of salt
- 2 knobs of butter
- Lemon butter sauce
- 750ml of white wine
- 250ml of white wine vinegar
- 5 garlic cloves, peeled and crushed
- 10g of thyme
- 2 bay leaves
- 100ml of double cream
- 400g of unsalted butter
- 1 lemon, juiced
- salt pepper
Pan-fried halibut
- 170g of halibut x 4, skinned
- oil
- 1 knob of butter
salt pepper
- 1 lemon, juiced
Wild mushrooms
- 300g of mixed seasonal wild mushrooms
- 10g of parsley 10g of Parmesan, grated
- 200g of butter
- salt & pepper
Purple sprouting broccoli
- 500g of purple sprouting broccoli salt
INSTRUCTIONS:
- Start on the gnocchi by baking the potatoes in a preheated oven set to 180°C/gas mark 4 for 1 hour or until soft.
- After the potatoes have cooked for 20 minutes, start on the lemon butter sauce by combining the wine, vinegar, thyme, bay and garlic in a saucepan over a medium to high heat and reducing to 200ml.
- Add the cream and bring to a boil. Dice the butter and whisk in to the pan until completely melted. Pass the contents of the pan through a sieve and season and add the lemon juice to taste. Set aside to reheat before serving.
- Remove the potatoes from the oven and scoop out the centres of each. Pass through a ricer and then a fine sieve.
- In a bowl, mix the sieved potatoes, the flour and the whole egg. Work into a dough (being careful not to overwork).
- Bring water to a boil in a pan. Roll each piece of dough between cling film into a long sausage and then blanch each sausage for 6 minutes. Refresh in ice cold water. Once cool, remove the cling film and slice each tube of dough into gnocchi parcelsand then cut dough into 4 pieces.
- Before serving, fry in foaming butter in a pan so that the gnocchi parcels are golden on the outside and light and fluffy in the centre.
- For the halibut, add some oil to a hot pan and lay down each portion of fish in the pan – you may need to pan-fry the fish in batches depending on the size of your pan. Once the fish is golden brown, turn over and add a knob of butter to the pan. Cook until the fish looks golden brown on both sides but still white-ish in the middle.
- Remove each fish from the pan and correct seasoning. Squeeze some lemon juice over each fish and leave to rest for a moment.
- Clean the mushrooms and dry thoroughly. Fry the mushrooms in the butter until golden brown. Drain in a colander and add the parsley and Parmesan to the mushrooms in a bowl.
- Remove the hard stalks from the broccoli then blanch in boiling water for two minutes. Season and serve immediately.
- Serve each plate with the halibut, along with the broccoli, mushrooms and gnocchi. Drizzle in the lemon butter sauce.