Gruyère-Crusted Halibut Recipe - Great British Chefs
Halibut is an incredible fish to cook with, as its pearlescent white flesh retains its meaty, clean flavour and texture if handled delicately. Here, the fillet is placed centre stage, bolstered by a...
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.greatbritishchefs.com.
Ingredients
- 6 halibut fillets, weighing approx. 150g each, ideally from the Isle of Gigha
- 200g of sea salt
- 200g of sugar
- 80g of fresh breadcrumbs
- 60g of Gruyère, finely grated
- 15g of chopped parsley
- 5g of chopped chives
- 80g of unsalted butter, melted
- 4 leeks
- 100g of unsalted butter
- 200g of parsley, leaves picked
- 300g of fish stock
- 50g of unsalted butter
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