Using a variety of cheeses, and fresh halibut, we’ve learned to create a delightful Alaska Halibut Swiss Style, baked in a delicate puff pastry. Whether you choose Emmentaler, Gruyere or my personal favorite, Raclette cheese from Switzerland, the presentation and flavor of this rich Halibut entree is sure to please your palate–and that of your friends.
Puff pastry (from the freezer section)
Grated cheese from Switzerland
Extra Virgin Olive oil
Shallots (finely diced)
Fresh lemon (skinned & seedless)
Spices (Raclette or Fondue spices work great)
Thaw the puff pastry sheets and roll out as thin as you like, using a bit of flour. Cut the puff pastry sheets into fourths, so each piece is big enough to hold a portion of halibut.
Place the halibut fillet in the center of one piece of puff pastry. Brush with olive oil, sprinkle spices or herbs as you like, add some finely diced shallots and some seedless/skinless lemon, cover with cheese, and sprinkle with capers.
Close up the puff pastry as you like. We pull it up from all four corners and form a decorative closure sometimes, and other times we leave it a little more open. It’s okay if some steam escapes as you cook it in a hot oven, convection if possible, or in a BBQ on a cooking sheet if you are cooking outside.