more from the good folks at kronenbourg 1664 (aka the carlsberg group):
Potato Crusted Halibut with Kronenbourg Blanc Pea butter Sauce
- 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.