Potato scaled Halibut

We were watching Master Chef episode and Gordon Ramsey made a nice potato scaled halibut with cauliflower couscous, parsnip pure and roasted sweet potato and sugar snap peas with some sort of vinaigrette. Story short, my wife said: "you should do that tomorrow, you know... since we already have halibut..." So I set up to recreate my take on this dish.

Sugar snap peas were out of the question since she does not like them so I replaced with asparagus to retain the green color.

Everything turned out really nice and we had a great dinner. I am sure the dish can be improved but I was pleased for my first attempt and winging it.

Find more posts tagged with

What’s for Dinner

Comments

Jack_Mayer_85396

Ha ha, I saw that episode as well and made a note to try it! Share your recipe/method? Thanks. btw, it looks really tasty!

willybez

Here is what I did. Sorry for the lengthy response

For the Parsnip pure

Pealed and rough cut the parsnip. Placed it in enough water to cover 80% of it and simmered them for about 30 min (until soft). Placed parsnip into my Vitamix blender with just enough liquid to process into a pure of my desired thickness consistency.

For the Sweet Potato spheres

Cut a sweet potato on half and used a melon baller to cut almost full spheres (left a little flat spot so it would not slide around after plating). Added a little olive oil, placed on parchment paper lined tray and popped them in a 425 F oven to roast for 30 min (you want these cooked thru but not soft and mushy),

For the Halibut

Took the halibut filets and pat them dry with a paper towel and seasoned with salt and pepper. Pealed the potatoes and picked the most consistent in size to have consistent slices. Set up my mandolin to the right thickness and started preparing the scales. Note: do not wash the potatoes after peeling or after slicing. You want all the starch to remain on them. Arrange them in top of the filet in such way that it resembles “fish scales” (about 30-40% overlap). I did not use an egg wash to help with adhesion but maybe next time I’ll try it. Gently pick up the file and place it scales down on a preheated pan (med-high heat). Cooked on the stove for about 1 min and them placed it in the oven for 4-5 additional minutes (took mine out when internal temp reached 125F). When flipping over the halibut for resting, make sure you slide your spatula “with the grain” of the scales and not against. This will help with the scales not getting distorted.

For the Cauliflower Couscous

Cut the cauliflower head and discarded the center stem and leaves. Pulsed in the food processor to resemble couscous. Heated some butter, and cooked until softened. Finished with a little seafood stock and EVOO. Next time I will add a few herbs and maybe some sliced almonds, etc. Note: don’t add too much liquid. You want this to look fluffy like rice. Season with salt and pepper to taste

For Asparagus

Cooked in boiling salted water and blanched them for about a minute or so and then shocked them with ice cold water.

For Vinaigrette

Stole a vinaigrette recipe from the web (nothing special). Basically 3:1 ratio of Olive oil to lemon juice with a bit or Dijon mustard to help emulsify the mixture. Season with salt, pepper and sugar.

Halibut turned out perfect at 129F (internal temp). A perfect "lower end" of medium or "higher end" of medium rare (center will be opaque, but still glossy and moist).

Enjoy.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

nice!

Jack_Mayer_85396

Thank you! and btw, the detailed write-up is much appreciated!