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Are you ever going to look good making this one. So read through the recipe closely — read it twice, just to be sure — and have everything ready before you start cooking.
- 2 egg yolks
- Salt and pepper, to taste
- 1 cup all-natural dehydrated potato flakes
- Pinch of fresh thyme leaves, chopped
- Four 6-ounce halibut fillets, skins removed
- 3 ounces pure olive oil
- Juice of ½ lemon
Beat the egg yolks with a little salt and pepper in a shallow pan, a pie pan works great, to make an egg wash.
Combine the potato flakes with the thyme leaves and spread out on a plate or shallow pan.
Season the fillets with salt and pepper on 1 side.
Dip just the seasoned side of the fish into the egg wash, being careful not to let any egg wash drip down the sides of the fish.
Dip the egg-washed side of the fish into the seasoned potato flakes and press down a bit to make them adhere. Set aside, crust-side down.
Repeat with the remaining fillets.
Pour the olive oil into a large sauté pan, arrange the fillets crust-side down in the pan, and place on the burner over medium-high heat. Do not preheat the sauté pan.
After about 3 minutes, the crust should be golden brown, if it is not, raise the heat to high and continue cooking.
When the crust has turned golden brown, season the fish with salt and pepper, flip it over and cook for 1 minute.
Remove from heat and leave the fillets in the pan for 1 minute.
Deglaze the pan with the lemon juice, being careful not to squeeze it directly on the fish, which would soften the crisp crust you have worked so hard to develop. Swirl the pan a few times to incorporate the lemon juice.
Remove the fish from the pan and serve!
We love the crisp crust of batter-fried fish but weren’t willing to put up with the mess of deep-frying for a weeknight super. Instead, we coated the fish fillets with a seasoned mayonnaise, pressed on a potato-chip crust, and popped them i. Read More
- 4 teaspoons salt
- 2 chocolate bar biscuit croissant topping
- 1 jelly cotton candy
- ½ jelly gummies
- 2 cups liquorice chocolate
- 2 jelly beans bonbon
- 2 caramels tart gummi bears
- 6 butterscotch caramel lollipops
- 12 tbsp butter
- ¼ cup sugar
For Herbed Aioli: Combine lemon pepper, herbes de Provence, mayonnaise, salt and pepper and mix well. Refrigerate until ready to use. Use remainder as accompaniment to fish or seafood, sandwich spread, and so on.
For Lemon Beurre Blanc: Over medium heat, simmer lemon juice, lemon zest, shallot, bay leaf, thyme, peppercorns and white wine in a 2-quart saucepan, until reduced by 90 percent to about 3 to 4 tablespoons (This will take about 15-20 minutes).
Remove from heat and whisk in cream. Return to medium heat, and reduce by three-fourths, whisking often.
Remove from heat and whisk in butter, 1 tablespoon at a time, until well incorporated. Strain and hold sauce at room temperature until ready to serve. Season with salt and pepper to taste.
For Halibut: Preheat oven to 350 degrees F. Season fish fillets with salt and pepper. Spread 1 1/2 tablespoons aioli on the top of each fillet. Press crushed potato chips on top of fillets until well coated.
Arrange fish on heavily buttered baking dish and place in oven. Bake until fish is firm and chips are golden brown, about 10-12 minutes.
Check for doneness by inserting a thin-bladed knife. When there is just a tiny bit of translucence remaining, fish is done. Remove fish from oven and finish each serving with 2 tablespoons lemon beurre blanc.
RECIPE: Potato Crusted Halibut
Johnny's Italian Steakhouse, Executive Chef, Eric Hills dishes up potato crusted Halibut with herb gnocchi and smoked tomato.
6 ounce piece of Halibut 2 Yukon Gold potatoes, On a mandolin, slice the potato very thin. Place wax paper on cutting board, and shingle the potatoes. (Should look like scales) Place the fish in the middle and wrap fish in potato scales. Place 2 Tablespoons of olive oil in a non-stick pan and heat to medium-high. Place fish in and cook 5-6 minutes on each side, until potatoes are crispy and fish is cooked all the way through. Gnocchi 1 cup water 1 teaspoon salt 1/4 teaspoon freshly grated nutmeg 2 tsp Fresh chopped Thyme 3 tablespoons unsalted butter, cut into cubes 1 cup all-purpose flour 3 large eggs 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese In a small saucepan, combine the water, salt and nutmeg with 2 tablespoons of the butter and bring to a boil over high heat. As soon as the water boils, add the flour all at once and beat the dough with a wooden spoon until it is thick and comes away from the side of the pan. Cook, stirring to dry out the dough, about 30 seconds. Transfer the dough to a medium bowl and let cool slightly, about 5 minutes. Beat 1 egg into the dough until incorporated. Beat in 1/4 cup of the cheese and another egg until blended, then beat in the last egg until the dough is very smooth. With a large spatula, transfer the dough to a re-sealable plastic bag, pressing it into one corner. Cut off the tip of the bag the opening should be about 1/2 inch long. Reduce the heat to maintain a gentle simmer. Carefully hold the bag over the water and press out the dough, using a small sharp knife to cut it into 1 1/2-inch lengths before it drops into the pot . Simmer the gnocchi for 3 minutes. With a slotted spoon, transfer the gnocchi to the ice water bath to stop the cooking. Transfer the gnocchi to paper towels and pat dry.
Agria Potato Crusted Halibut with Pomme Puree and Vichyssoise Trimmings
1. Using a mandolin, slice 1 potato paper thin into rounds. Lay a piece of plastic wrap on your counter. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the plastic. Repeat, until you have a 4 by 6-inch overlapping potato rectangle. Brush the potato with melted butter. Season the halibut with salt and pepper. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the plastic wrap to help facilitate the rolling. Press to compact the potatoes to the fish. Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.
2. To cook the fish, add the olive oil to a large non-stick sauté pan until the bottom is generously covered and bring the pan to a medium-high heat. Cook the fish on both sides for 3 to 4 minutes. The potatoes should be crispy golden brown and fish cook all the way through.
1. In a large pot, add the potatoes and cover with cold salted water. Bring water to a boil then cook over moderate heat until a knife inserted into a potato comes away easily, about 30 minutes. Drain the potatoes and peel them while still hot. Pass the potatoes through a ricer into a heavy bottom sauce pot and stir with a wooden spoon over low heat until steam no longer escapes about 5 minutes. Add butter stirring vigorously until each batch of butter is thoroughly incorporated. The mixture should be light and fluffy. Add the milk in a slow stream whip whipping potatoes incorporating air into the mixture. Season with salt and pepper.
1. Heat the butter and olive oil in large saucepan. Add leeks and shallots and cook on medium-low heat until very soft, about 10 minutes, stirring occasionally. Add potatoes and stock. Bring to a boil, and then reduce to gentle simmer. Cook until potatoes are very tender, about 30 minutes. Remove half of the vegetables and reserve for plating. Put the remaining mixture in a blender with cream and puree until smooth. Pour into a small sauce pot. Add chopped herbs and season with salt and pepper. Keep sauce warm.
1. Place a large spoonful of the potato puree onto the center of each dinner plate. Spoon the potato leek mixture around the potato puree. Top with the potato crusted halibut. Spoon the Vichyssoise sauce over the vegetables.
- ¼ cup mayonnaise
- 1 tablespoon prepared Dijon-style mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon fresh lemon juice
- ¼ cup dry bread crumbs
- 1 tablespoon grated Parmesan cheese
- 4 (4 ounce) fillets halibut
- 1 tablespoon margarine, melted
- ¼ cup dry bread crumbs
- 1 tablespoon grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
Combine beer, flour, egg whites, and seasoning. Allow the batter to sit while you prep your fish. This helps the flavors to blend and the batter to thicken a bit.
Cut your fish into manageable pieces. There's no perfect size here, just make sure you'll be able to flip them easily.
Set up a station so you can work fluidly from fish, to batter, to pan, to cooling rack.
Heat/manage oil. You'll want a good amount. Enough to come at least half-way up the side of your fish. You'll want this hot, but not so hot that it burns or smokes. For each batch, check to be sure you have enough oil. If you add oil between batches, allow it to heat up before adding fish. If you're oil seems to have gotten too hot, you can add a bit more oil to cool it down.
Batter, cook, and rest your fish. You'll do this in batches, filling the pan, but allowing room for each piece.
Drop each peice in the batter, move it around so it is coated, ease it into the hot oil with tongs to avoid splashes (careful, oil is hot). Once in the pan, if needed, you can use a spoon to carefully add a bit of batter to the top of any piece that looks a little light on batter. Watch for the batter to puff up and brown on the edges (approximately 5 minutes, but time depends on size of fish, heat of oil, etc.). Using a spatula, peak at the underside. When browned, flip. Cook the next side until browned (this usually takes a bit less time than the first side).
Remove cooked pieces to your cooling rack or paper towels. This helps any surface oil drain off so they won't be oily and will be nice and crispy. If you're making a lot, you can serve in batches or, if serving all at once, you can place early batches in a warm oven while you finish the rest.
Present on a plate or serving platter, finish with a bit of coarse or kosher salt.
Crispy, yummy goodness—you’ll be counting the seconds before it’s done. Makes the perfect family dinner.
- 1 tablespoon ground flaxseed or flaxseed meal
- 3 tablespoons warm water
- 4 russet potatoes, peeled and grated (or use 3 cups pre-grated bagged hash browns)
- 1 tablespoon coconut flour or flour of choice
- ¾ teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 4 Pacific halibut steaks, skin removed, about 4 ounces each
- Preheat the oven to 475°.
- In a small bowl, combine the flaxseed and water and set aside for 5 minutes.
- In a medium microwave-safe bowl, cover and steam the potatoes for 5 minutes in the microwave oven, then drain. Add the flaxseed mixture, flour, salt, parsley, rosemary, and thyme to the potatoes and combine.
- Using your hands, cover each piece of fish on all sides with the potato mixture and place on a nonstick or parchment-lined baking sheet.
- Bake for 12 minutes, turning the fish after 6 minutes. If a crispier crust is desired, broil for 1 minute on each side after baking.
NUTRITION (1 serving/285g): Calories 260, Calories from Fat 20, Total Fat 2.5g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 55mg, Sodium 480mg, Total Carbohydrate 35g, Dietary Fiber 4g, Sugars 2g, Protein 25g
Potato-Crusted Halibut - Recipes
In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pepper flakes and fennel seeds. Bring to a boil then turn the heat off and let it sit for at least 1 hour. (*Big tip: This can be done ahead and used for LOTS of different things.)
Cook's Note : In this case it is important to work quickly and to slice the potatoes for 1 halibut fillet at a time. We are NOT going to soak the potatoes in water, this will help them maintain their starch so they will stick to each other and to the fish, but could cause them to turn brown.
Using a mandoline , slice 1 potato extremely thin, (paper thin), in elongated rounds. Lay a piece of parchment paper on a clean, dry work surface. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales. Brush the potato "scales" with the infused oil and sprinkle with salt. Season the halibut with salt. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help facilitate the rolling. Press to compact and really adhere the potatoes to the fish. Brush the outside of the potatoes with the infused oil to seal the potatoes and to prevent the potatoes from turning brown, this will also help make a nice tight "fish package". Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.
Add the infused olive oil to a large nonstick saute pan until the bottom is generously covered and bring the pan to a medium-high heat. Season the fish with salt and add to the pan. Cook the fish on both sides for 3 to 4 minutes frequently spooning the excess oil over the fish to "baste" it. The potatoes should be crispy golden brown and very well-flavored and the fish will be succulent inside its crispy "scales". Transfer to serving plates and serve.
This will make a fish lover out of anyone!
1. I cut my fish a little bigger than Anne did , so I made my potato rectangle a little bigger, ensuring it would cover the whole piece of fish.
2. If you happen to have some purchased herb or lemon infused olive oil that you like, you can skip the whole first step of making your own.
3. I did NOT use all the olive oil to cook the fish. 1 1/2 Cups is a lot of oil to use for cooking fish! Use just enough oil to make sure your potatoes get nice and crisp. Save the rest for another use.