Seared Halibut Steaks, Boulangère Potatoes, Spiced Cauliflower Puree and Thyme Jus - James Martin Ch
Seared Halibut Steaks, Boulangère Potatoes, Spiced Cauliflower Puree and Thyme Jus from top chef and Ready, Steady, Cook alum Tony Tobin.
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 www.jamesmartinchef.co.uk.
Ingredients
- 4 X 180g Halibut Steaks (Skin removed)
- Oil for frying
- 60g unsalted butter
- Salt and pepper
- 150mls jus or gravy
- 50mls Olive oil
- 1 teaspoon fresh thyme leaves
- 6 Maris piper potatoes
- 4 Spanish onions (finely sliced)
- 200g unsalted butter (melted)
- 1 small Cauliflower (roughly chopped)
- 1 small shallot (finely chopped)
- 20g unsalted butter
- 2 teaspoons Curry Powder
- 1 teaspoon Fenugreek
- 300mls milk
- 150mls Double cream
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