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Baked Halibut with Chestnut Crust, Wild Mushrooms and Jerusalem Artichokes

Jerusalem artichokes have a wonderful affinity with fish. This is a beautiful dish, and always a winner at parties.


  • 24 cooked chestnuts

  • 1 bunch of curly parsley, leaves picked from the stalks and chopped

  • 60 tablespoons of butter, melted

  • 4 x 160-170g filets of halibut

  • 2 tablespoons groundnut oil

  • 12 Jerusalem artichokes, boiled until soft and cut in half

  • 200g wild mushrooms, (preferably girolles)

  • 12 large cloves of garlic, blanched twice

  • 80g of butter in cubes

  • 300ml chicken stock reduced by three quarters

  • Salt and freshly ground black pepper


  • 1.

    Preheat your oven to 190c.

  • 2.

    Blend half of the cooked chestnuts with two thirds of the parsley and 2 tablespoons of melted butter in a food processor until well combined. Lay the halibut filets flat on a baking tray, brush the remaining melted butter, season and coat with the chestnut mixture. Bake for 8 minutes; turn off the oven and leave to rest for 4 minutes.

  • 3.

    While the halibut cooks, heat a large pan with the groundnut oil and fry the Jerusalem artichokes for 3 minutes. Add the mushrooms and fry for 2 minutes, add the garlic, remaining chestnuts and butter and fry for 2 minutes more.  

  • 4.

    Transfer to a hot tray and add the cubes of butter to the pan, heat until the butter turns nutty brown then add the chicken stock and remaining chopped parsley.

  • 5.

    Serve the halibut surrounded with the mushroom mixture and spoon the sauce over the top. 

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