Flavors of America

HORSERADISH CRUSTED HALIBUT ON WILTED SPINACH, BEAT RELISH AND MATCHSTICK POTATOES

Horseradish Crust:
Horseradish
2 egg yolks
2 tbsp. lemon juice
1 cup vegetable oil
½ cup fine, unflavored bread crumbs

1. Make the mayo in a food processor with a steel blade using the yolks and lemon juice. The motor is still running, add oil in a steady stream. Season with salt and pepper.
2. Add horseradish and then crumbs. Incorporate all ingredients quickly. Move to a container and refrigerate until ready to use.

Beet Relish:
3 small or 6 oz. Of peeled beets
1 tbsp. raspberry vinegar
1 tsp. Coarse salt
1 tsp. Sugar or honey

1. Make relish in a food processor with metal blade. Coarsely chop red beets. Place in processor and blend in vinegar, slat and sugar or honey. Process about 1 minute until finely chopped. Set aside in refrigerator until ready to use.

Match stick potatoes:
2 lg. Yukon gold potatoes, peeled
oil for frying
salt and pepper to sprinkle

1. Cut potatoes into a fine julienne with a mandoline. Wash in a colander under cold water, then place under cold water until ready fry.
2. When ready, drain and pat dry. Fry in a deep pot of vegetable oil on 350° until golden. Skim from fryer and let drain. Sprinkle with salt and pepper while hot.

For Halibut:
2 lbs. Boneless and skinless halibut
2 tbsp. vegetable oil

1. Cut the halibut into 4 equal portions.
2. Heat a bottom skillet over high heat
3. When hot, add halibut belly side down, let sear approximately 3 minutes to brown around the edges. Turn over and spread ¼ inch of horseradish coating on each halibut fillet. Finally place into oven and finish about 6-9 minutes, depending on the width of the fish.

For Spinach:
½ lb. Spinach leaves, washed and picked
1 tbsp. vegetable oil
1 garlic clove, minced
salt and pepper to taste

1. Cook oil in a skillet over high heat. When hot add spinach with garlic and slat and pepper.
2. Place spinach on center of plate. Top with halibut and matchstick potatoes. Place beet relish on both sides of the fish.