We had dinner last night at a restaurant that offered a potato-crusted halibut. It was delicious, and I'd like to recreate it at home, with help from fellow Chowhounds.
The halibut filet (I imagine it could be sea bass or something else) was wrapped with thin slices of what looked like small red or fingerling potato. It was crispy outside, but the fish was moist.
I'm guessing the procedure was to:
- very thinly slice fingerlings on a mandoline/Benriner
- lay out the sliced potatoes "shingle-style" on saran wrap, then place the filet on top
-wrap the saran around the fish (ala Michel Richard), and refrigerate to hold.
But from there, I'm baffled:
- Would this be pan-fried, using tongs to get all 6 sides crusty? Wouldn't that disturb/peel off the potato slices?
- Would this have been brushed with olive oil and roasted in the oven?
-How could the chef know when the fish was done if it was covered with potato.
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