Halibut Thermidor

Recreate this delicious restaurant dish at home. It's healthy and wonderfully satisfying!The delicate flavour of halibut fish is perfectly paired with a creamy, decadent Thermidor sauce

Serving: 1 pax
Difficulty: Easy
Preparation time: 50 minutes
Cooking time: 30 minutes

Ingredients:
180g halibut fillet, skin on
3 tbsp flour
5 tbsp olive oil
Thermidor sauce:
3 tbsp olive oil
90g butter
1 red onion, finely chopped
2 cloves garlic, finely chopped
8 medium-sized button mushrooms, finely chopped
50g flour
400ml fish stock
1 sprig tarragon, chopped
200ml cream
100g Parmesan, grated

Method:

1. To prepare the Thermidor sauce, heat up the olive oil in a saucepan. Add the butter, making sure it doesn’t start browning. Add the onion and garlic and sauté. Then, add the button mushrooms and sauté.

2. Lower the heat and stir in the flour with a whisk. Once all the ingredients are combined, turn off the heat and add the fish stock and tarragon, slowly whisking it into a smooth texture (no lumps).

3. Turn the heat back on to low, then pour in the cream and stir. Add half of the Parmesan and stir until it thickens. Turn off the heat and set aside.

4. To prepare the halibut, first preheat the oven to 230°C. Dredge the fillet in flour, shaking off any excess.

5. Heat a searing pan with the olive oil on high heat. Then, lower the heat and gently slide the fillet onto the pan, searing for 1-2 minutes on both sides. Remove from the heat and place the fillet on a lightly oiled baking pan.

6. Pour the Thermidor sauce over the fish and sprinkle the remaining Parmesan over it. Bake for 5-10 minutes in the oven until brown. Remove from the oven and serve.

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