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A classic white fish dish with zingy lemon and earthy wild mushrooms



Recipes

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Pan Fried Halibut with Wild Mushrooms and Gnocchi

SERVES 4

TIME 1 HOUR 30 MIN  

DIFFICULTY = MEDIUM

SHOPPING LIST

Gnocchi

1000g of large potatoes

1 egg

200g of plain flour

2 knobs of butter

1 pinch of salt


Lemon Butter Sauce

750ml of white wine

250ml of white wine vinegar

10g of thyme

2 bay leaves

5 garlic cloves, peeled and crushed

100ml of double cream

400g of unsalted butter

1 lemon, juiced

Salt

Pepper


Pan-Fried Halibut

4 halibut fillets, skinned, each weighing 170g  BUY ONLINE

Oil

1 knob of butter

Salt

Pepper

1 lemon, juiced


Wild Mushrooms

300g of mixed seasonal wild mushrooms

200g of butter

10g of parsley

10g of Parmesan, grated

Salt

Pepper


Purple Sprouting Broccoli

500g of purple sprouting broccoli

Salt







Method          

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


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


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) and then cut dough into 4 pieces


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 parcels

 

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
















 



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Downies Fish          40 Low Shore          Whitehills          Aberdeenshire          AB45 2NA          T : 01261 861204          E : info@downiefish.co.uk