Horseradish Crusted Halibut

Difficulty:
1/5

Ease of Preparation: Complex.

Yield:   4 servings.

 

Potato Cakes

Ingredients:

4 Russet potatoes, peeled and spiralized

2 tablespoons (30ml) all-purpose flour

2 tablespoons (30ml) prepared horseradish

Juice of 1 lemon

Canola oil, for frying

Salt

 

Method:

In a medium bowl, combine spiralized potatoes with flour and horseradish.

Toss until potatoes are properly coated and sticky.

Using the palms of your hands, form 12-16 potato cakes measuring ½ inch thick and 2-3 inches wide.

Heat canola oil in a heavy-bottomed pot to 350 degrees Fahrenheit.

Place potato cakes into the hot oil to fry for 6-7 minutes, flipping occasionally, until cakes are crispy and golden brown.

Transfer potato cakes to a paper towel-lined plate to drain.

Season with lemon juice and salt, and reserve for plating.

 

Horseradish Crusted Halibut

Ingredients:

2 cups panko breadcrumbs

3 tablespoons (45ml) prepared horseradish

3 tablespoons (45ml) softened butter

Zest of 2 oranges

4 (6-ounce) skinless filets halibut

Salt and pepper

 

Method:

Preheat oven to 375 degrees Fahrenheit.

In a mixing bowl, stir together panko, horseradish, butter and orange zest.

Season halibut with salt and pepper.

Cover each filet with equal amounts of the panko mixture.

Using your fingertips, press mixture into the fish until it’s slightly dense.

Place fish on a parchment-lined baking tray.

Bake for 10-12 minutes, or until fish is firm and topping is golden brown.

Remove fish from oven and serve warm with hot potato cakes.