Gastronomixs

Halibut with a hazelnut and tomato viennoise

Gratineeing with flavour! This technique is a great way to add that little extra touch to fish dishes in the way of flavour and texture. In principle, this is actually not more than merely a little butter and breadcrumbs and one or more flavourings. In French cuisine, this is called viennoise; but it is often also referred to as a croûte.

Halibut with a hazelnut and tomato viennoise

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Ingredients

1

kg

halibut, skin removed

100

g

butter

100

g

sun-dried tomatoes

100

g

mature Beemster cheese

100

g

hazelnuts

200

g

breadcrumbs

As needed:

 

olive oil

As needed:

 

butter

 

 

salt and pepper

Preparation method

  • Cut the fillets into equally sized portions and season to taste with salt and pepper.
  • First blend the sun-dried tomatoes in a blender or food processor, then add the hazelnut and blend again. Now add the mature Beemster cheese, blend, and then add the butter and blend until smooth.
  • Decide on how firm you want the viennoise to be by adding the breadcrumbs at the end.
  • Place the viennoise between sheets of cling film and roll out to a thickness of ± 2mm and store in the freezer until use.
  • Pat dry the halibut.
  • Gently fry the halibut in the olive oil. Add a cube of butter and continue to gently fry the fillets in the pan.
  • Cut the frozen viennoise to the size of the halibut and use it to cover the fish.
  • Gratinee under the grill or salamander grill just before serving or lightly toast with a kitchen blowtorch.

Serving suggestions

  • In combination with mushrooms, beurre noisette, and black pepper.
  • As an entremets or main dish with components of potato, artichoke, asparagus, celery, citrus, courgette, green herbs, fennel, chicory, and carrots.

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