Halibut with a Potato Crust

Halibut with a Potato Crust, Potato Smoked Bacon Hash and a Poached Egg, Parsley and Lemon Brown Butter

This recipe has been adapted from a recipe provided to AEB by the Idaho Potato Commission

Halibut with a Potato Crust

Original recipe provided by Michael Kornick MK and MK North Chicago

Serves 6

For the Halibut

  • 6 square cut halibut filets 3 oz. each
  • 3 large Idaho® russet potatoes
  • 1 large head friseé lettuce or curly chicory
  • 1 stick butter
  • 1 1/2 lemons, juiced
  • 1/2 cup chopped parsley

For the Hash

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 3 medium Idaho® russet potatoes
  • 3 cloves garlic, minced
  • 3 sprigs thyme
  • 12 leaves basil
  • 5 strips thick-cut smoked bacon
  • 1 large sweet onion
  • Salt and Pepper

For service: 6 poached eggs

For the Halibut

  1. Peel and slice the potatoes on a mandolin, very thin.
  2. Season the fish with salt and pepper.
  3. Wrap each filet in a single layer of potato, overlapping slightly to create a shingled encasement for the fish.
  4. In a large nonstick skillet, heat the butter over medium heat until the milk solids begin to brown and the butter smells nutty.
  5. Sear the potato wrapped filets to a golden brown in brown butter on both sides, about 3 minutes per side, and reserve on a greased rack over a sheet pan.

For the Hash

  1. Dice the peppers, onions and potatoes to small dice, and slice the bacon into lardons.
  2. In a nonstick pan sauté the bacon until crisp. Remove the bacon from the fat, add the potatoes. Sauté until brown and cooked through, reserve.
  3. Add a tablespoon of butter. When the butter stops foaming, add the onion and peppers. Sauté and when 3/4 cooked, add the herbs and garlic.
  4. Add the potatoes and bacon and continue to cook until the hash is crispy and well cooked. Season to taste with salt and pepper.


  1. Toss the friseé leaves in a drizzle of olive oil and season with salt and pepper.
  2. Finish the fish in a 425º oven for 10 minutes.
  3. To plate, place the hash on the plate, top with frisee and the fish. Place one egg on each fish filet, and season with salt and pepper.
  4. Bring the brown butter back to the flame, brown well. Add the parsley and lemon juice. Top the egg with the butter and serve.

Poached Eggs

  1. Set out as many small ramekins as you have eggs and set them on a sheet pan next to the sink.
  2. Get a deep bowl perforated spoon or small sieve ready.
  3. For each egg, crack into the bowl of the spoon or sieve over the sink to let any extra watery white drain away, as this will make for a prettier finished egg. Once the watery liquid has drained, place the egg gently into a ramekin. Repeat until all of your eggs are in ramekins.
  4. Bring a large pan of water filled at least 2 ½ inches deep to a simmer and stir in a splash of white vinegar. Be sure the water is barely shimmering; a boil will break up the eggs.
  5. Gently, two a time, tip the eggs into the simmering water, being sure to place them apart from each other by at least an inch to prevent sticking. Repeat until all of the eggs are in the water.
  6. Simmer for 2 minutes then turn off the heat and move the pan off the burner and let the eggs rest in the pan for 8 minutes.
  7. Remove the eggs from the water with a slotted spoon and drain on kitchen paper.

Notes: You will need a Japanese mandolin or slicer for the potatoes or you will not get them thin enough for the crust on the fish.

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