Potato-crusted Halibut Recipe
Roasted Atlantic Halibut with Lemon Beurre Blanc and Haricots Verts
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Ingredients
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Potato Crust
Halibut
Lemon Beurre Blanc
Haricots Verts
Method
Potato Crust Preparation
- 1
Prepare the Potatoes
Peel and shred the Russet potatoes using a grater or food processor. Rinse the shredded potatoes in cold water to remove excess starch, then drain and pat dry with a clean towel.
- 2
Combine Ingredients
In a large bowl, mix the shredded potatoes with melted butter, salt, and black pepper until well combined.
- 3
Form the Crust
Press the potato mixture firmly into an even layer on the top of each halibut fillet. Make sure to cover the entire surface for a crispy crust.
Halibut Cooking
- 4
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 5
Prepare the Halibut
Drizzle the halibut fillets with olive oil and lemon juice, then season with salt and black pepper on both sides.
- 6
Roast the Fillets
Place the halibut fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and the potato crust is golden brown.
Lemon Beurre Blanc Preparation
- 7
Make the Reduction
In a saucepan, combine white wine and minced shallots. Bring to a simmer and cook until reduced by half.
- 8
Finish the Sauce
Remove from heat, add heavy cream, and slowly whisk in cold diced butter until the sauce is smooth and emulsified. Stir in lemon zest, and season with salt and black pepper to taste.
Haricots Verts Cooking
- 9
Prepare the Beans
Trim the ends of the haricots verts and rinse them under cold water.
- 10
Blanch the Beans
In a pot of boiling salted water, blanch the haricots verts for about 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking.
- 11