Crusty Halibut Viennoise
BY CHEF PAUL BOCUSE INGREDIENTS For the Viennoise Crust: 600 grams fresh white bread, toasted 600 grams butter 300 grams gruyere cheese, crumbled 4 cloves garlic, finely minced 1 tablespoon thyme,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cruisescoop.com.
Cooking tools:
- Kitchen scale
- Food processor
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Baking sheet
- Oven
- Stove
- Skillet
- Saucepan
- Pot
- Plate
Ingredients
- 600 grams fresh white bread, toasted
- 600 grams butter
- 300 grams gruyere cheese, crumbled
- 4 cloves garlic, finely minced
- 1 tablespoon thyme, finely chopped
- Freshly ground pepper
- 50 grams olive oil
- 50 grams shallots, finely chopped
- 1 teaspoon garlic, minced
- 250 grams canned plum tomatoes, seeded, drained and chopped
- 1 tablespoon herbs, finely chopped (basil, thyme, marjoram)
- Salt
- 50 grams butter
- 100 grams onions, finely chopped
- 200 grams whole Paris mushrooms cleaned
- 5 centiliters white wine
- Chopped parsley
- 10 halibut fillets, each weighing about 160 grams
- 50 grams chopped shallots
- 1 deciliter white wine
- Fresh thyme sprig for garnish
- 100 grams shallots, finely chopped
- 1 bay leaf
- ½ tablespoon coriander seeds
- ½ sprig thyme
- 5 deciliters fish stock
- 5 deciliters double cream
- 2 dl Champagne
- 50 grams fresh butter
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