Wild Halibut Recipe by Chef James Doyle

Wild Halibut Recipe by Chef James Doyle

chefdoylebrasserielepontBrasserie Le Pont, a very popular French restaurant, is located at the gateway to the Georgian mile, where Fitzwilliam Place meets Leeson Street, and is home for Head Chef, James Doyle. James has worked in some of Ireland’s most prestigious kitchens including The Village at Lyons and the Ritz Carlton, Powerscourt. James packs precision and flavour into each dish he creates. At Brasserie Le Pont he uses his experience and talent to create a traditional French brasserie menu with a modern twist. We asked James to share a recipe from one of his most popular dishes, see below a guide to recreate his Wild Halibut recipe.

Wild Halibut, Potato Hash, Brown Shrimp, Smoked Almonds, Vanilla Beurre Noisette

Ingredients

X4 Portions of Wild Halibut (130g each)

Potato Hash

2 x large Maris Pier potatoes

1x tablespoons Crème Fraiche

2x tablespoons chopped chives

¼ of a lemon juiced

Parsnip Puree

1 Large Parsnip sliced

150ml Milk

150ml Cream

20g Butter

Beurre Noissette

200g Unsalted Butter

½ Vanilla Pod

½ Juice 1 lime

Small pinch Brown Sugar

100g Brown Shrimp

1 Tablespoon Flat Leaf Parsley

2 Tablespoons Chopped Smoked Almonds

For the Hash

Bake potatoes for 10 minutes @ 180 degrees

Finely Grate while still warm and add rest of the ingredients

Mould into croquette shape ready to deep fry

Parsnip Puree

Sweat Parsnip, cover with Milk and cream, cook until soft and puree

Sauce

Put butter, vanilla and a pinch of salt to a saucepan. Cook gently over a medium heat until nut brown in colour. Switch off heat and add lime juice and sugar.

To Serve

Pan Fry fish in light olive oil.

Deep fry potato hash

Heat and puree the sauce

Add Shrimp, parsley and chopped almonds to the sauce

All elements are ready to go now, plate up and enjoy. We serve this with some roasted Romaesco in the Restaurant

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