| Title: | Potato-Crusted Halibut Fillets |
| Detail: | 1/4 Cup Mayonnaise
1 Tablespoon chopped drained Capers
4 flat Anchovies, rinsed, patted dry, and chopped fine
6 1-inch-thick boneless Halibut Fillets (each about 7 ounces)
3/4 Pounds of Russet (baking) Potatoes (about 1 1/2)
2 Tablespoon Olive Oil plus additional if necessary
Garnish: Flat-Leafed-Parsley Leaves
SAUCE
1 Cup Dry White Wine
1/4 Cup Shallot, chopped
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Worcestershire Sauce
1/2 Cup chopped Flat-Leafed Parsley Leaves
1/4 Cup Extra-Virgin Olive Oil
Directions
Preheat oven to 400 deg. F. and lightly Oil a shallow baking pan.
Make Sauce:
In a heavy saucepan boil Wine with SSallot until reduced to about 1/2 cup. Remove pan from heat and whisk in Lemon Juice, Worcestershire Sauce, and Parsley. Add Oil in a stream, whisking until combined well, and season with Salt and Pepper. Keep Sauce Warm.
In a small bowl stir together Mayonnaise, Capers, Anchovies, and Salt and Pepper to taste.
Pat Halibut Fillets dry and season with Salt and pepper. Spread Mayonnaise mixture evenly on top of Halibut.
Peel Potatoes and quarter lengthwise. Grate Potatoes coarse, preferably using a food processor.
Pat a heaping 1/4 cup Potato evenly on Mayonnaise mixture on each fillet. In a 12-inch
non-stick skillet heat 2 tablespoons Oil over moderate heat until hot but not smoking.
Carefully arrange 2 Fillets Potato sides down, in Oil and cook, pressing down occasionally with a slotted spatula, about 5 minutes, or until potato is golden brown and cooked through.
Carefully invert fillets as browned into Oiled pan (Potato sides should be up) and season with Salt and Pepper.
Repeat procedure with remaining filletd add more oil to skillet if necessary. Bake fillets in pan in middle of oven 10 to 15 minutes, or until just cooked through. Continually check fillets for doneness.
Serve Halibut with Sauce and Garnish with Parsley.
Serves 6 |
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