Potato Crusted Halibut
Photo: Carla
Ingredients
1 1/2 cups extra-virgin olive oil
6 garlic cloves, smashed
1 thyme bundle
2 bay leaves
Pinch crushed red pepper flakes
1 tablespoon fennel seeds
3 Yukon gold potatoes, scrubbed
4 ounces (6) Pacific halibut fillets
Preparation
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Big tip: This can be done ahead and used for LOTS of different things.)
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Using a mandoline, slice 1 potato extremely thin, (paper thin), in elongated rounds.
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Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales.
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Press to compact and really adhere the potatoes to the fish.
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Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.
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To cook the fish:
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Cook the fish on both sides for 3 to 4 minutes frequently spooning the excess oil over the fish to "baste" it.
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Tools
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About
This ia a deliciousBeautifully asthetic, and lightly flavor infused halibut recipe.
Courtesy of Anne Burrell and FoodNetwork.
Yield:
4.0 Servings
Added:
Friday, July 2, 2010 - 7:38am