Tuesday, May 4, 2010
Tadik crusted Halibut...
So it's not actually tadik - that is a persian word for "bottom of the pot", but the concept is the same: thinly sliced potato brought to a crusty brown. In this case, it goes around the fish! I saw this on the Food Network (secrets of a restaurant chef) last night (thank you tevo). She took thinly sliced potato, arranged them on parchment to look like fish scales (overlapping and forming a rectangle), brushed them with this decadent infused oil (garlic, thyme, s & p, red pepper flakes, fennel seeds), then place the thick white filet of halibut over the potatoes and used the parchment to "wrap" the potato around the fish. A half hour in the fridge to firm it up and then into a hot, infused oil dosed frying pan where the potatoes crusted and the fish cooked through light and fluffy. This is going on the menu!
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