more from the good folks at kronenbourg 1664 (aka the carlsberg group):

Potato Crusted Halibut with Kronenbourg Blanc Pea butter Sauce
Serves 4
- 1 pint of heirloom cherry tomatoes
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 2 peeled Yukon gold potatoes
- 4 pieces (6oz each) of halibut
- 1 bottle Kronenbourg 1664 Blanc, using half and drinking the other half
- 1/2 pound butter, chopped into small pieces
- 1 cup frozen green peas
- 2 slices of prosciutto, cut into thin strips
- 1 shallot, chopped
- 1 whole lemon, julienned
- 1 bag baby spinach

For the Tomatoes:
- Preheat oven to 350 degrees. Place tomatoes into an oven‐proof sauté pan and toss with 1 tablespoon extra-virgin olive oil, salt and pepper. Quickly roast until soft, about 20 minutes. Remove from heat and cool.
For the Fish and the Sauce:
- With the side of a cheese grater that creates the large shredded cheese, grate the potato. Squeeze out excess liquid and transfer to a bowl. Season with salt and pepper.
- Place the potato on the Halibut fillets so a crust is made.
- Heat a cast iron pan. Once hot, add 2 tablespoons of olive oil and place the Halibut potato‐side down and cook until evenly browned and crisp. Flip halibut and put in the oven for 5 minutes.
- Remove the fish, but in the same cast iron pan, on medium heat, deglaze with a half bottle of beer and reduce the volume by half. Turn off the heat and add the chopped butter, peas, prosciutto, salt and pepper to create a burre blanc.
For the Spinach and to Finish:
- In a separate pan, add a tablespoon of butter, shallot and lemon. Cook until shallots are soft and add the spinach. Add 2 tablespoons of beer and let steam.
- Place fish and roasted tomato back in the oven for 2 minutes to reheat.
- To plate, place the spinach on the center if the plate with the fish on top. Spoon the sauce around the plate. Garnish with tomato.


Popular posts from this blog

pumphouse and moa