You’ll Need
For the Halibut
2 halibut fillets (200–220g each), 1 tbsp extra virgin olive oil
40g fresh breadcrumbs, 30g grated Parmesan
1 tbsp fresh parsley, finely chopped, 1 tsp fresh chives, finely chopped
1 tsp fresh thyme leaves, 1 tsp Dijon mustard
Sea salt
Freshly cracked black pepper
For the Champagne Leek Cream
2 leeks, finely sliced
20g butter
2 cloves garlic, finely sliced
100ml dry sparkling wine or dry white wine
100ml fish stock, 150ml double cream, 1 tsp Dijon mustard, 1 tbsp chopped fresh chives
Freshly cracked black pepper
For the Crushed Potatoes
500g baby potatoes
30g butter
1 tbsp olive oil
1 tbsp chopped parsley
Sea salt
Freshly cracked black pepper
To Serve
Tenderstem broccoli
Lemon wedges
Fresh chives
Optional but Dangerous
King prawns
Lobster pieces
Truffle butter
Crispy pancetta crumbs
Method
Preheat your air fryer to 190°C.
Cook the baby potatoes until tender, then lightly crush them with the butter, olive oil, parsley, sea salt and black pepper.
Return the potatoes to the air fryer for 10–12 minutes until crisp around the edges.
Pat the halibut dry thoroughly with kitchen paper and season lightly with sea salt and freshly cracked black pepper.
Mix together the breadcrumbs, Parmesan, parsley, chives and thyme.
Brush the top of each fillet with Dijon mustard, then press the herb crumb firmly onto the surface.
Place the halibut into the air fryer basket with the crust facing upwards.
Air fry at 190°C for 10–12 minutes, until the fish flakes easily and the topping is golden.
Meanwhile, add the butter, leeks and garlic to a foil tray or oven-safe dish.
Air fry for 5 minutes, stirring once, until softened.
Pour in the sparkling wine and fish stock, then cook for 3 minutes until slightly reduced.
Stir in the double cream, Dijon mustard and black pepper.
Return to the air fryer for 3–4 minutes until the sauce thickens, then stir through the fresh chives.
Spoon the creamy leeks onto warm plates, add the crushed potatoes, place the halibut on top and serve immediately with Tenderstem broccoli and fresh lemon wedges.