April 15, 2023
This meal hits all my usual cravings...thin crunchy potato exterior; super light, moist & flaky fish, sweet carrots and brussel sprouts with a bit of a bite left...and so much flavor.
Garlic-Infused Olive Oil
Simmer the following for about 10-15mn: .about 1 cup of olive oil, rind from one lemon, 6-8 roughly chopped chopped garlic cloves, 2 bay leaves, 1 tbsp fennel seeds, and a handful of garden fresh chopped herbs...I used a handful of thyme, and just a bit of dill, rosemary and parsley. Let cool for at least 30mn, as and this also gives the flavors more time to meld. This can be made up to a few days ahead. I usually always have some variety of garlic-infused olive oil in the fridge. When I need oilive oil, I just strain some of this...it's great as an EVOO replacement, for almost everything!
Potato Encrusted Halibut
Using a mandolin, thin slice one Yukon Gold potato. Lay the slices out, overlapping them, as seen in the picture above. Brush the layer of potato slices with the infused olive oil, and then sprinkle with salt.. Remove any skin from your halibut filets, lightly salt them as well, and lay one on top of each rectangle of potato slices. Using plastic wrap or wax paper, roll up your halibut filet in the potato slices, using the wax paper to press the potato slices against the fish. Be careful not to get the wax paper in between the fish and potatoes. Wrap them tightly and leave to come to room temperature (or refrigerate for up to 2 hours), but don't allow air to reach the potatoes. Remove & discard the plastic wrap or wax paper before cooking. Saute the fish over medium heat in the infused olive oil, until potatoes are browned all over...about 10mn total. You may need to turn the temp down to medium-low if the potatoes are browning too quickly. Remove from pan, to a paper towel. Blot to absorb some of the oil. Serve and enjoy!
Granulated Honey-Butter Root Veggies
The key is to start with really fresh vegetables. These were from my mom's garden and I couldn't stop eating the carrots as I was prepping them to be cooked. I received some granulated honey from my daughter last Christmas, so I used this...but you can also use regular local honey. Just mix a tbsp or so with about 3 tbsp of butter, and heat over medium-low. Drizzle about 1 tsp of good-quality maple syrup and mix the sweeetened butter well. If you're using dry-granulated honey, mix until the crystals dissolve. Add enough root vegetables for 6 people. I really like carrots and brussels sprouts here, but beets and carrots would be delicious too. If you're cooking for fewer people just cut back on the honey, butter and maple syrup as well. Cook until the veggies are al dente and have aborbed the moisture in the pan.
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