Pan-fried fillet of halibut with cheese dauphinoise


  • a dash of olive oil
  • 1 halibut fillet, (around 180g)skinned
  • seasoned flour, for dusting
  • 50-80g butter
  • 5 asparagus
  • extra virgin olive oil, for drizzling
For the Harbourne blue cheese Dauphinoise:

  • 250 ml double cream
  • 2 clove garlic
  • 1 sprig thyme
  • 1 bay leaf
  • 100 g harbourne blue cheese, chopped
  • 3 potatoes, peeled


For A Sophisticated Meal Try Richard Phillips's Elegant Combination Of Halibut, A Rich Blue Cheese Potato Gratin And Asparagus

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