Potato-Crusted Halibut with Corn, Tomato, and Green Bean Salad
Source: Keith Hammerich, Culinary Arts and Hospitality Studies at CCSF
This recipe was demonstrated for CUESA’s Market to Table program on September 21, 2013.
½ pound Russet potato
1½ tablespoons Dijon mustard
1½ tablespoons mayonnaise
4 (5-ounce) halibut fillets
⅔ cup of extra-virgin olive oil
⅓ cup rice vinegar
1 tablespoon finely diced shallot
Salt, pepper, and sugar to taste
6 ears corn
½ pound green beans
1 pint cherry tomatoes
½ red onion
1 tablespoon garlic
12 tablespoons basil
1. Boil or steam the potato whole, until cooked. Cool completely, then coarsely shred.
2. Mix the mustard and mayonnaise, then generously spread the mixture on top of each fillet; add the shredded potato to create a thick crust. Let the fillets rest for 15 minutes in the fridge.
3. Preheat the oven to 400°F. Meanwhile, prepare the vinaigrette by whisking all the ingredients in a small bowl.
4. Prepare the salad ingredients: Remove the kernels from the corn cobs and reserve. Blanch the green beans in salted boiling water for a few minutes. Immediately remove to a cold water bath to stop the cooking, and then dice. Cut the tomatoes in half, dice the red onion, finely chop the garlic, and make a basil chiffonade.
5. Make the salad by mixing all the ingredients and adding the vinaigrette, tossing as you go along, until the salad is well coated.
6. Cook the fish in an oven-safe sauté pan, potato side down, until golden brown, about 2 to 3 minutes. Flip over and transfer to the oven until the fish is cooked through, about 8 minutes (depending on thickness).
7. To serve, place the salad on a plate and rest the fish on top.