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Fillet of halibut with soft crab and dill crust
- Prep time:
- 20 mins
- Cook time:
- 2 hrs
- Serves:
- 1
Increase the quantities of Paul Merrett’s recipe for an easy main course to impress your dinner guests
Ingredients
- 1 thick side halibut
- 2 heaped tbsp fresh white unpasteurised crab meat, bones removed and flaked
- 4 tbsp freshwhite breadcrumbs
- 1 tbsp mayonnaise
- 2 tsp finely chopped Dill
For the tomato confit
- 1 tbsp Olive oil
- 1 chopped Shallots
- 6 plum tomatoes
- 1 tbsp reserved tomato juice
For the fish cream
- 100 ml water
- 1 fish stock cube
- 200ml double cream
Method
1. Preheat the oven to 160C/gas 3. Line a baking tray with baking parchment and lay the halibut on it.2. In a small bowl, combine the crab meat, breadcrumbs, mayonnaise and dill and mix to a paste. Spread this paste on top of the halibut and bake for 45 minutes.
3. For the tomato confit: heat the olive oil and chopped shallot in a small heavy-based saucepan. Add the tomato and 1 tablespoon of the reserved tomato juice and cook very gently for 1 hour until the liquid has evaporated, leaving a firm concassé.
4. For the fish cream: bring the water and stock to the boil in a small saucepan, add the cream and cook for 5 minutes. Beat the mixture with a stick blender to make foam.
5. To serve, put the tomato confit into pastry ring to shape it, arrange the halibut on top and spoon around the fish cream.
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