Halibut with Mustard Cap and Parsley Puree

Ingredients

• 250 g waxy potatoes
• 200 g parsley root
• Salt
• 2 bunches parsley (ca. 60 g)
• 2 tbsp butter
• 75 ml heavy cream
• Salt
• nutmeg
• 4 shallots
• 4 halibut fillets (ready‑to‑cook, ca. 160 g each)
• Pepper (freshly ground)
• 2 tbsp flour
• 4 tbsp coarse mustard
• 3 tbsp vegetable oil
• parsley (for garnish)

Instructions

1. 1.

   Peel and roughly cube the potatoes and parsley root; boil in salted water for about 20 minutes until tender. Drain, let steam dry, then mash finely. Rinse parsley, shake dry, strip leaves. Melt butter and blend with parsley to make a smooth puree. Whip cream stiffly and fold both into the vegetable mash; season with salt and nutmeg.

2. 2.

   Finely dice shallots. Pat halibut fillets dry, season with salt and pepper, then coat in flour. Brush the skin side of each fillet with mustard and sprinkle with shallot cubes. Press lightly, dust with extra flour, and place skin side down into a hot pan with oil. Cook 5–6 minutes until golden brown, flip, remove from heat, and let rest to finish cooking.

3. 3.

   Plate the puree on dishes and garnish with parsley before serving.