HALIBUT FILLET WITH POTATO CRUST, CIDER CREAM SAUCE

Serves 4

4 halibut fillets, 150g each

275ml medium-sweet cider

Pinch of sugar

150ml veal stock

200ml double cream

1 large potato

2 egg yolks

1 Cox apple

Edible seaweed

For the braised lettuce

2 little gem lettuce

100ml cider l For the potato crust, peel and cut the potato into matchsticks and blanch in oil at 110°c until soft without colour. Leave to cool. Once ready mix together with the yolks and a pinch of salt. Pat a little flour on to the presentation side of the fillet and then place on the potato. l For the sauce, reduce the cider by two thirds with a pinch of sugar, then add the veal stock and reduce by a half. Add the double cream and leave to cook until a good consistency and giving 180ml of sauce, then season. With a parisienne spoon make 24 apple balls and at the last minute add the apple balls to the sauce and gently reheat. l For the braised lettuce, remove a couple of outer leaves from the lettuce and cut them in half. Colour in a hot pan moistened with olive oil. Once coloured season and pour in the cider, cover with greaseproof paper and cook in a pre-heated oven at 140°C for around 5 minutes. Before serving cut an upside down “V” out of the core. l To serve, pan fry the halibut with the potato side down on a gentle heat for approximately 5 minutes. Make sure the potato doesn’t colour too much. Turn over the fish and cook for a couple of minutes on the other side. To check if the fish is cooked through, insert a thin skewer into the thickest part of the fish for a few seconds and then touch the skewer to your lip. If it is hot, the fish is ready. Place the fish in the centre of the plate with the lettuce and a little edible seaweed. If you’re lucky enough to have any monk’s beard or samphire, either would really compliment this dish. Pour a little sauce around the fish and serve immediately.

MARK DODSON is the Chef-Patron of Michelinstarred The Masons Arms. See Mark in the La Española Chefs Theatre on Sunday 18 June at 1pm