Agria Potato Crusted Halibut with Pomme Puree and Vichyssoise Trimmings

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Try this gourmet version of fish and potatoes.

Preparation time: 40 minutes
Cooking time: 139 minutes
Yield: 6

Using a mandolin, slice 1 potato paper thin into rounds. Lay a piece of plastic wrap on your counter. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the plastic. Repeat, until you have a 4 by 6-inch overlapping potato rectangle. Brush the potato with melted butter. Season the halibut with salt and pepper. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the plastic wrap to help facilitate the rolling. Press to compact the potatoes to the fish. Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.
To cook the fish, add the olive oil to a large non-stick sauté pan until the bottom is generously covered and bring the pan to a medium-high heat. Cook the fish on both sides for 3 to 4 minutes. The potatoes should be crispy golden brown and fish cook all the way through.

In a large pot, add the potatoes and cover with cold salted water. Bring water to a boil then cook over moderate heat until a knife inserted into a potato comes away easily, about 30 minutes. Drain the potatoes and peel them while still hot. Pass the potatoes through a ricer into a heavy bottom sauce pot and stir with a wooden spoon over low heat until steam no longer escapes about 5 minutes. Add butter stirring vigorously until each batch of butter is thoroughly incorporated. The mixture should be light and fluffy. Add the milk in a slow stream whip whipping potatoes incorporating air into the mixture. Season with salt and pepper.

Heat the butter and olive oil in large saucepan. Add leeks and shallots and cook on medium-low heat until very soft, about 10 minutes, stirring occasionally. Add potatoes and stock. Bring to a boil, and then reduce to gentle simmer. Cook until potatoes are very tender, about 30 minutes. Remove half of the vegetables and reserve for plating. Put the remaining mixture in a blender with cream and puree until smooth. Pour into a small sauce pot. Add chopped herbs and season with salt and pepper. Keep sauce warm.

Place a large spoonful of the potato puree onto the center of each dinner plate. Spoon the potato leek mixture around the potato puree. Top with the potato crusted halibut. Spoon the Vichyssoise sauce over the vegetables.