Herb crusted halibut with leeks and whipped brie

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6 and cut 2 pieces of greaseproof paper to the size of the halibut fillets.

2. 2

   To make the herb crust, blend the ingredients together in a food processor and spread onto greaseproof paper pieces.

3. 3

   Coat the top of each halibut fillet with the Dijon mustard, then top with the herb crust and remove the paper.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.