Baked Halibut With A Chestnut Crust

24 cooked Chestnuts
1 bunch Parsley, leaves picked from the stalks and chopped
6 tbsp melted Butter
4 x 160-170g halibut fillets
2 tbsp groundnut oil
12 Jerusalem artichokes, boiled until soft and cut in half
200g wild mushrooms, preferably girolles
12 large garlic cloves, blanched twice
80g Butter, cubed
300ml chicken stock, reduced by three-quarters

1. Preheat the oven to 190C/gas 5

2. Blend half the cooked chestnuts with two-thirds of the parsley and 2 tablespoons melted butter in a food processor until well combined.

3. Lay the halibut fillets flat on a baking tray, brush with the remaining melted butter, season with salt and pepper and coat with the chestnut mixture.

4. Bake for 8 minutes; turn off the oven and leave to rest for 4 minutes.

5. While the halibut cooks, heat the groundnut oil in a large pan and fry the jerusalem artichokes for 3 minutes. Add the mushrooms and fry for 2 minutes, add the garlic, remaining chestnuts and melted butter and fry for 2 minutes more. Transfer the mixture to a baking tray and keep warm.

6. Add the cubed butter to the pan and heat until the butter turns nutty brown. Add the chicken stock and remaining chopped parsley.

7. To serve: place the halibut on plates surrounded by the mushroom mixture and spoon the sauce over the top.