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Herb crusted halibut with leeks and whipped brie
Fruit and vegetables
25g/1oz mixed fresh parsley,
tarragon
and dill
2
leeks
, thinly sliced
1 tbsp fresh black
truffle
, grated
Tins, packets and jars
1 tbsp
Dijon mustard
Cooking ingredients
80g/3oz fine
breadcrumbs
2 tbsp
olive oil
400ml/14fl oz fish
stock
.
salt and freshly ground
black pepper
1 tsp white
truffle oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
40g/1½oz
Parmesan
, grated
60g/2¼oz unsalted
butter
, softened
25g/1oz
butter
1 whole soft
brie
(approx. 200g/7oz), crusts removed and broken into pieces
1-2 tbsp
mascarpone
Meat, fish and poultry
2 x 200g/7oz
halibut
fillets, off the bone, skin removed
Other
2 tbsp finely chopped chives
100g/3½oz Parmesan, grated
Back to recipe
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