UNDER THE OAKS
Potato Crust Halibut •
6 ea Halibut Fillets, 6 oz. each
• 4 ea. Russet Potatoes, Peeled, Placed in water, then Julienne or thin, straw-like cuts • ½ bunch Fresh thyme, finely chopped • 1 lb. Butter, Melted • 1 bu. Green Onion, Sliced thinly • 1 cup Flour, AP • Salt and Pepper to taste
1. First julienne the potatoes and mix them into a stainless steel bowl. Add chopped thyme, a pinch of salt and pepper, along with the green onion and just enough melted butter to lightly coat the julienne potatoes. 2. Add a small amount of flour and mix. The potatoes should lightly cling together when pressing in the palm of your hand. In other words try mixing in half of the flour and see if it lightly clings together. Add more if necessary. Keep in mind that to much flour will take away from the flavor of the potato curst. We want to put in just enough to lightly bind the potatoes and not cake up on them. 3. Now lightly season the halibut on both sides and apply a small amount of the potato crust to both sides of the fillets. Set aside. 4. Place a sauté pan on medium high heat and use olive oil and a little butter in the pan at medium to medium high heat. Combining the oil and butter helps create a higher smoking point so the potatoes won’t burn.
5. Lightly brown the potatoes on both sides until golden brown, about 3-4 minutes on the first side and about half the time on the second side. No rush just make sure the potatoes have a little color to them. 6. Now place in 375 - 400 F oven and finish baking until done. It should take approximately 8-9 minutes, depending on the thickness of your Halibut. You can always check the internal temperature and when it reaches 144 -146 degrees in the center it should be perfect. 7. Place the sauce in the center of the plate and place the Potato Crusted Halibut on top of the sauce. Add some vegetables of your choice, like some grilled vegetables of the barbecue and you will love this dish.
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