Halibut With Herb Crust, Spinach Puree And Potato Gallette

• Potato galette:
• 2 large waxy potatoes, peeled and thinly sliced with mandolin
• few knobs of butter
• 1-2 garlic cloves, finely chopped
• few sprigs of thyme
• sea salt and black pepper
• sliced flat
• Spinach puree:
• 2 1/2 oz butter
• 1/2 lb spinach leaves, washed
• 2 tsp Freshly grated nutmeg field mushrooms
• olive oil
• Halibut with herb crust:
• 4 halibut fillets, no skin (5 1/2 oz each)
• english mustard, to brush
• 5 1/2 oz breadcrumbs
• 2 tbsp Mixed chopped herbs (parsley, tarragon, chervil)
• freshly grated parmesan
• zest of 1 lemon

1. Potato Gallette:
2. Cook the potato slices in a pan with the butter, garlic, thyme and seasoning until just tender. Leave to cool. Meanwhile, saute mushrooms in olive oil and butter until all the juices have been cooked off. Transfer to a plate and leave to cool.
3. In a tray lined with greaseproof parchment paper, add 2 layers of potatoes followed by a layer of mushrooms. Top with a final 2 layers of potatoes. Put a sheet of greaseproof paper on top and weigh down with a baking tray topped with a few heavy tins. Chill in the refrigerator.
4. When ready to serve, cut into squares and pan-fry both sides in a little oil and butter until heated through.
5. Spinach Puree:
6. Make a beurre noisette with the butter by heating the butter in a frying pan over medium-high heat until it starts to brown. Remove from heat immediately to avoid scorching. Wilt the spinach in boiling salted water for 3-4 mins. Drain off and while still hot, mix in pan with the beurre noisette and nutmeg. Blend in a food processor until smooth. Pass through a sieve and season to taste.
7. Halibut with Herb Crust:
8. Fry the halibut fillets in olive oil until the skin is golden brown and crisp. Mix the breadcrumbs with the chopped herbs, parmesan and lemon zest. Brush the fish with mustard and coat with herb crust. Bake in 400u0b0F for 1-2 minutes until crisp.
9. Serve the halibut on a bed of spinach puree with the potato galette and some red wine sauce or vinaigrette.

galette, potatoes, butter, garlic, thyme, salt, flat, butter, spinach leaves, nutmeg, olive oil, english mustard, breadcrumbs, herbs, parmesan

Taken from www.epicurious.com/recipes/member/views/halibut-with-herb-crust-spinach-puree-and-potato-gallette-1277477 (may not work)