Potato-crusted Wild Halibut Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Peel and grate the potatoes. Squeeze out excess moisture using a clean kitchen towel.

2. 2

   Prepare Sunchokes and Peas

   Roast sunchokes in the oven at 400°F (200°C) for 25-30 minutes until golden. Blanch peas in boiling water for 2-3 minutes, then plunge into ice water.

3. 3

   Poach the Grapes

   In a small saucepan, add grapes with a splash of water and simmer on low for about 5-7 minutes until soft. Remove from heat.

4. 4

   Cook the Halibut

   Season halibut with salt, pepper, and lemon juice. Heat olive oil in a skillet over medium heat. Press the grated potato onto the halibut fillets to form a crust. Cook halibut for 4-5 minutes per side until cooked through.

5. 5

   Sauté the Mushrooms

   In another skillet, melt butter and sauté king oyster mushrooms until golden brown and tender, about 5-7 minutes.

6. 6

   Assemble the Dish

   On a plate, arrange roasted sunchokes, peas, and sautéed mushrooms. Place the potato-crusted halibut on top and garnish with poached grapes.