Comté cheese aged for 6 to 8 months offers gentle aromas of fresh butter with a mild fruity sweetness, and is a great match for the delicate taste of fresh ocean fish. This recipe for Comté and potato crusted Halibut is both rich and satisfying, while remaining light. Fresh chives and a squeeze of lemon add acidity and brightness to the dish. Serve with your favorite green salad or fresh vegetables for a complete meal.
2 tbsp fresh chives, minced, plus more for garnish
½ tsp kosher salt
Freshly ground black pepper
4 5-ounce Halibut fillets, skin and bones removed
2 tbsp olive oil
2 tbsp butter
Lemon wedges for garnish
Wash the potatoes and prick the surface a few times with a knife or fork. Add 1 to 2-inches of water to a pot with a fitted steamer basket or insert. Bring the water to a boil and add the potatoes to the steamer. Cover with a lid and reduce the heat to medium. Steam the potatoes for about 15 minutes, or until partially cooked through. Remove from the steamer and allow to cool completely.
Preheat the oven to 400°F/205°C. Peel the potatoes and grate into a mixing bowl. Add the grated Comté cheese, chives, salt and pepper and gently mix to combine. Set aside.
Pat the halibut portions dry with paper towel to remove any extra moisture.
Add the olive oil and butter to a large oven-safe skillet or cast iron pan over medium-high heat. Once hot, divide the potato mixture into 4 separate mounds in the pan, roughly the same size as each piece of fish. Ensure there is enough space between each mound of potato so that the potato can crisp as it cooks.
Place the fish directly on top of each mound of potato, and press the fish into the potatoes evenly. Season the top of the fish with salt and pepper to taste.
Once the potatoes have begun to crisp to a golden brown, after about 5 minutes, transfer the pan to the oven to finish cooking. Bake for another 3-4 minutes or until the fish is firm to the touch and will begin to flake.
Using an off-set spatula, carefully turn the fish over and serve with the Comté and potato side up. Serve with lemon wedges and a sprinkle of fresh chives. Serve alongside a side salad or your favorite vegetables.
The Fall/Winter 2023 edition of Comté News is now available!