recipe

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

Potato Crusted Halibut with Kronenbourg Blanc Pea butter Sauce

Serves 4

 Ingredients:

- 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

Preparation:

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.