Polenta Encrusted Halibut sitting on Purple Haze Potatoes

Polenta Encrusted Halibut sitting on Purple Haze Potatoes
 
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This recipe was uploaded
by droach75

 
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Ingredients

Ingredients
Method
 
  • 1x Halibut steak
  • 200g Purple Potatoes aka Vitelotte Potatoes
  • 5 tbsp Salard cream or mayo
  • Salad bag
  • 75g easy cook polenta
  • 2 tbsp olive oil
  • knob of butter
  • Salt and pepper
  • Lemon and olive oil dressing
Cook the potatoes in a pan of salted boiling water, till almost done. Allow to cool and quarter. Add them to the salard cream / mayo stir and season

Prepare a ring of salad around the plate. Add the potato salad. A nice touch is to alternate between green leaf and purple leaf. The leaves can be plain or with a lemon/olive oil dressing.

In a bowl combine the polenta with salt and pepper, coat the fish with the polenta mix.

Add the oil to a good cast iron pan on a medium to high heat. When hot add the fish, after 3-4 minutes turn the fish over and add the knob of butter. By judging the firmness of the flesh and how the skin starts to come away from flesh you know it is done.

Place on top of the potato salad and drizzle with your best extra virgin olive oil.

A lovely glass of white wine would be prefect for this dish

Polenta Encrusted Halibut sitting on Purple Haze Potatoes

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This recipe was uploaded by droach75

 
 
Polenta crusted halibut works great grilled or pan fried depending on how healthy you are feeling. To make the potato salad I would always use salard cream however most people would use mayo. The purple potatoes are kind of essential, as they make this dish.

Method


Cook the potatoes in a pan of salted boiling water, till almost done. Allow to cool and quarter. Add them to the salard cream / mayo stir and season

Prepare a ring of salad around the plate. Add the potato salad. A nice touch is to alternate between green leaf and purple leaf. The leaves can be plain or with a lemon/olive oil dressing.

In a bowl combine the polenta with salt and pepper, coat the fish with the polenta mix.

Add the oil to a good cast iron pan on a medium to high heat. When hot add the fish, after 3-4 minutes turn the fish over and add the knob of butter. By judging the firmness of the flesh and how the skin starts to come away from flesh you know it is done.

Place on top of the potato salad and drizzle with your best extra virgin olive oil.

A lovely glass of white wine would be prefect for this dish
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