Fllet of halibut 'a la française' with potato and parsley broth

Method

1. Heat the oil in a deep fat fryer or wok to 170°C. Place the fish in a bowl of milk for 10 seconds, toss the fillets in flour and fry until cooked.

2. Place the potatoes into a large saucepan and cover with the chicken stock. Bring to the boil and then turn down the heat and simmer for 10 minutes, until cooked through. Remove the potatoes and leave them to cool.

3. Continue simmering the stock until reduced by half. Add the cream and reduce again by half.

4. Return the potatoes to the broth and heat through.

5. Stir in the parsley, oysters and diced smoked salmon.

6. Divide the broth equally between four warmed serving dishes. Top with the fried halibut and serve immediately.

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Ingredients

For the fish:

oil, for deep fat frying
4 x 140g fillets halibut, skinned and pin-boned
500ml Milk, or soaking
plain flour, for coating

For the broth:

2 large Potatoes, diced
500ml chicken or fish stock
300ml double cream
1 tbsp Parsley, finely chopped
8 Oysters, alved
100g Smoked salmon, diced

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