Potato Encrusted Halibut w/ Lobster



Posted on November 11, 2011 at 8:00 AM

Updated Thursday, Nov 10 at 4:11 PM

Potato Encrusted Halibut w/ Lobster - Tarragon Beurre Blanc
(4)  6oz halibut fillets
1 large baking potato
salt & pepper to taste

Lobster- Tarragon Beurre Blanc
½ cup cooked lobster meat
2 tsp tarragon, chopped
1ea shallot, minced
½ C cubed butter, room temperature
½ C white wine
1 T white wine vinegar
½ cup heavy cream
salt & pepper to taste

Over medium heat reduce the shallot, white wine, vinegar & cream by half. Remove from heat.  Whisk in the butter and strain. Add lobster & tarragon. Season with salt & pepper. Keep warm.

Peel potato.  Using a mandolin - slice potato paper thin -lengthwise.  Lay plastic wrap onto flat surface and shingle potato 4 across and in the same pattern overlap next row of potato slices.

Center seasoned halibut on top of potatoes.  Fold one half of potato onto fish using plastic wrap as a guide.  Pull back plastic. Repeat with second half of potato. (This will be the side you begin to cook first)

In an oven safe skillet heat 2 oz of vegetable oil.  Place the folded side down first into skillet.  Pan fry for approximately 1-2 minutes or until golden brown.  Carefully flip the fish over and place into a 350 degree oven for approximately 6-10 minutes or until the fish is cooked through.