this dish was inspired by a meal that we had at cafe boulud here in manhattan this past august. the whole meal was spectacular and the service and wine were tops but this particular dish really stood out in my mind, so figured i'd try to recreate it; plus it was the perfect opportunity to try out my new mandolin.
2 halibut filets (apprx 4-5 oz each)
5 russet potatoes
2 garlic cloves
1/4 cup gorgonzola cheese
1/2 stick of butter
1/2 cup whole milk
- parsley oil: in a food processor, blend a 1/2 cup pf parsley with a 1/2 cup of olive oil, salt and 1 scallion. let sit for about 10-15 minutes. longer if possible then strain.
- peel the potatoes.
- on one of the thinest settings on the mandolin, thin enough that you can almost see through each slice, slice up one of the potatoes and keep the slices in water to keep from browning.
- cut the rest of the potatoes into even sized pieces, place into a pot, cover with cold salted water with 2 garlic cloves and bring to a boil.
- on a sheet of parchment paper, lay out the potato slices so they overlap each other making what looks like a "fish scale" pattern. brush with olive oil and season with salt and pepper.
- season both sides of the fish with salt and pepper and place on the edge of the potatoes closest to you. Use the parchment paper to roll the fish over. Pat down so the potato sticks to the fish, cut off any excess and put it in the fridge for a few minutes.
- coat a non-stick pan with olive oil and a little butter and put it over medium heat. season the potatoes with salt and pepper and carefully place the fish in the pan and let the potatoes crisp up for a few minutes. once the potatoes are brown on one side, flip it over and brown on the other side.
- while the fish is browning, drain the potatoes and put them back onto the hot pot with butter, milk salt & pepper, mash to your desired consistency. fold in the gorgonzola.
- top the mashed potatoes with the fish. drizzle around some parsley oil and scatter some chopped scallions.