Crusty Halibut Viennoise (Oceania)

600 grams fresh white bread, toasted

600 grams butter

300 grams gruyere cheese, crumbled

4 cloves garlic, finely minced

1 tablespoon thyme, finely chopped

Freshly ground pepper

50 grams olive oil

50 grams shallots, finely chopped

1 teaspoon garlic, minced

250 grams canned plum tomatoes, seeded, drained and chopped

1 tablespoon herbs, finely chopped (basil, thyme, marjoram)

Salt and freshly ground pepper

50 grams butter

100 grams onions, finely chopped

200 grams whole Paris mushrooms cleaned

5 centiliters white wine

Salt and freshly ground pepper to taste

Chopped parsley

10 halibut fillets, each weighing about 160 grams

Salt and freshly ground pepper

50 grams butter

50 grams chopped shallots

1 deciliter white wine

Fresh thyme sprig for garnish

100 grams shallots, finely chopped

1 bay leaf

½ tablespoon coriander seeds

½ sprig thyme

5 deciliters fish stock

5 deciliters double cream

2 dl Champagne

50 grams fresh butter

Precisely weigh all ingredients. Take fresh white toasted bread and remove the crust. Place the bread and the rest of the ingredients in a food processor and finely chop until the paste is consistent in texture, about 1 minute.

Sweat the chopped shallots and garlic in olive oil. Add the chopped tomatoes, salt and pepper and the herbs. Cook until all the liquid has evaporated. Season to taste and set aside.

Sweat the onion in butter until translucent. Add the mushrooms, white wine, salt and pepper. Cover and cook for 5 minutes. Remove the cover and continue cooking until all the liquid has evaporated. Add the chopped parsley and let cool. In a food processor, blend finely.

For the Halibut Season the fish fillet with salt and pepper, then place a thin layer of Tomato Concassée on top of each fillet, followed by a thin layer of Mushroom Duxelle. Cover with a very thin layer of the Viennoise mixture.

Place the fish on a buttered baking sheet, spread with chopped shallots, and white wine underneath.

Bake in a preheated oven at 180°C for about 8 to 10 minutes. Then broil lightly, just until the crust is a nice golden brown.

Sweat shallots over low heat, then add herbs followed by the fish stock. Reduce to half the amount. Add the cream and cook slowly reducing by half again. Strain through a fine sieve into a pot, add the Champagne à la minute, and blend with fresh butter to thicken.

To serve, pour the sauce on a plate, place the fish on top and garnish with a thyme sprig. Serve with seasonal vegetables and boiled Parisian potatoes.