Ingredients

• 200g/7oz clarified butter
• plus extra for baking
• 1 tbsp olive oil
• 3 potatoes
• peeled
• sliced into rectangles
• 4 x 150g/5¼oz halibut fillets
• 1 tbsp olive oil
• salt and freshly ground black pepper
• ½ onion
• chopped
• 250g/9oz cauliflower
• cut into florets
• 2 tsp curry powder
• 75ml/2¾fl oz white wine
• 200ml/7fl oz double cream
• 2 tbsp capers
• drained

Directions

• Heat the butter and oil in a frying pan and fry the potato slices for 4-5 minutes
• or until softened
• but not browned.
• Remove from the pan and set aside to drain on kitchen paper.
• Lay the potato slices
• in four piles
• on a work surface
• overlapping slightly. Place the halibut fillets onto the potato slices. Wrap the potato slices around the halibut fillets to from parcels. Transfer to a baking tray and leave to chill in the fridge for 30 minutes.
• Meanwhile
• for the cauliflower purée
• heat the oil in a frying pan and fry the onion for 4-5 minutes
• or until softened. Add the cauliflower florets and cook for 7-8 minutes
• then add the curry powder and cook for a further minute.
• Pour in the wine and continue to cook until the volume of the liquid has reduced by half.
• Add the cream and cook for five minutes
• leave to cool slightly and then purée the mixture with a hand-held blender until smooth.
• Fold in the capers then season
• to taste
• with salt and freshly ground black pepper.
• Brush the potato-wrapped halibut with a little more butter. Heat a frying pan until hot and fry for 3-4 minutes on each side
• or until cooked through. Remove from the pan and set aside to drain on kitchen paper.
• Serve the potato-wrapped parcels on the cauliflower purée.