Brasserie 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