Flaky Halibut Gratin
Experience French Homestyle Elegance with a Delightful ‘Halibut Gratin’
Indulge in the irresistible combination of tender halibut and rich, creamy sauce that defines this ‘Halibut Gratin’. While surprisingly easy to make, this dish offers a sophisticated taste of French home cooking. Elevate your meals with this comforting and elegant gratin!
Main Ingredients- 100g boneless, skinless halibut fillet (domestic, cut into bite-sized pieces)
- 1 medium potato
- Shredded mozzarella cheese, to taste (be generous!)
- 1 Tbsp butter (for greasing the dish and adding richness)
- Zest of lemon, a pinch (optional, for a hint of freshness)
Cream Sauce- 200ml heavy cream (unsweetened)
- 2 cloves garlic, thinly sliced
- 1 tsp salt
- Pinch of black pepper
- 200ml heavy cream (unsweetened)
- 2 cloves garlic, thinly sliced
- 1 tsp salt
- Pinch of black pepper
Cooking Instructions
Step 1
Begin with the star of our dish: the boneless halibut. If it’s already cut into manageable pieces, you’re ready to go. If it’s frozen, allow it to thaw completely at room temperature. This ensures the fish stays tender and doesn’t break apart during cooking.
Step 2
Gently pat the thawed halibut fillets dry with paper towels. Season both sides generously with salt and pepper. This step not only enhances the flavor but also helps to reduce any potential fishy odors.
Step 3
Heat a skillet over medium-low heat and add a good amount of oil. Carefully place the seasoned halibut fillets into the hot pan. Sear them until they are beautifully golden brown and slightly crispy on each side. Aim for a lovely sear that locks in moisture.
Step 4
While the halibut is searing, let’s prepare the luscious cream sauce that makes this gratin so special. In a saucepan, combine the heavy cream, thinly sliced garlic, salt, and pepper. Bring it to a gentle simmer over low heat.
Step 5
Wash the potato thoroughly, peel it, and then slice it very thinly, about 3mm thick. Thinly sliced potatoes will cook quickly and evenly within the creamy sauce, contributing to a delightful texture.
Step 6
Once the cream sauce begins to simmer, add all the thinly sliced potatoes to the saucepan. Stir gently to coat the potatoes evenly with the sauce. Reduce the heat to low and let it cook until the potatoes are completely tender when pierced with a fork. This slow simmering allows the potatoes to absorb the creamy flavors.
Step 7
While the potatoes are cooking, prepare your gratin dish. Use a pastry brush or your fingers to generously coat the inside of the dish with butter. This prevents sticking and adds a subtle layer of buttery richness to the gratin.
Step 8
Carefully transfer the cooked potatoes and their creamy sauce into the buttered gratin dish. For an extra touch of decadence, dot small pieces of butter over the potatoes before adding the halibut.
Step 9
Arrange the seared halibut pieces attractively over the potatoes and sauce. Don’t be shy with the mozzarella cheese – sprinkle a generous amount over the top. As it melts and bubbles, it will create a wonderfully cheesy crust.
Step 10
Place the assembled gratin into a preheated oven at 200°C (390°F). Bake for approximately 10 minutes, or until the cheese is melted, golden brown, and bubbly. Serve immediately while piping hot for the ultimate comforting experience!
