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Halibut Pithiviers

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750 g (1 lb) halibut steaks
1 large fennel head
60 g (2 oz) butter
Grated rind of 1 lemon
5 tablespoons chopped fresh parsley
Salt and pepper
500 g (1 lb) puff pastry
Beaten egg, to glaze
1 red pepper
1 yellow pepper
6 stoned black olives
1 tablespoon olive oil
teaspoon mild chilli seasoning
400 g (14 oz) can chopped tomatoes
teaspoon caster sugar
Fresh herbs to garnish


Serves: 6


1 Preheat oven to 200˚C (400˚F/ Gas 6). Using a sharp knife, cut the 4 sections of flesh from each halibut steak, discarding the skin and bones.

2 Trim and thinly slice fennel. Melt 15 g (½ oz) of the butter in a small saucepan. Add fennel and fry gently for 5 minutes, until softened. Remove from the heat and stir in lemon rind, parsley, salt and pepper.

3 Halve the pastry. On a lightly floured surface, roll out one half and cut out a 23 cm (9 in) round. Transfer to a dampened baking sheet. Arrange fish pieces, in a single layer, over pastry round to within 2.5 cm (1 in) of edge. Season with salt and pepper.

4 Spread fennel mixture to within 2.5 cm (1 in) of edges of fish. Dot the fennel with remaining butter.

5 Roll out remaining pastry and cut out a 24 cm (9½ in) round. Brush edges of pastry base with beaten egg then cover with larger circle. Press edges together firmly and flute with the back of a knife. Brush with beaten egg. Using tip of knife, make a decorate pattern from centre to edges. Bake for 30­-35 minutes, until well risen and golden.

6 Meanwhile, cut peppers in half, discard cores and seeds and dice flesh. Quarter olives lengthways. Heat oil in a saucepan. Add peppers, olives, chilli powder, tomatoes and sugar and bring to the boil. Simmer gently for 6-8 minutes, until slightly thickened.

7 Spoon sauce on to warmed serving plates. Cut slices from the pie and place on sauce. Serve garnished with fresh herbs.

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