Ingredients for 4 portions
2 cups of crushed potatoes (to print the recipe click here)
6 Tbs. of sweet and sour shallots (to print the recipe click here)
6 Tbs. of olive oil
3 large tomatoes peeled, seeded and diced
½ cup of fresh flat parsley leaves
4 halibut fillets, about 6 ounces each
Coarse sea salt
Freshly ground black pepper
¼ cup of blanched almonds, sliced
Preheat the oven to 400°F. Spread the almonds on a cookie sheet and toast them in the oven for 3 minutes, until they are fragrant. Set aside. Rinse the fish and pat it with paper towels and season with salt and pepper. Heat a non stick sauté pan over high heat. Add 3 tablespoons of oil and heat until it begins to smoke. Sear the fish 2 minutes each side and set aside. Repeat until the 4 fillets are done. In an oven dish, put the fish in the oven and cook for 3-4 minutes.
In a small sauce pan, combine the rest of the olive oil, tomatoes and sweet and sour shallots. Set over low heat until they are warm. Swirl the parsley.
Heat the crushed potatoes in a double boiler (bain Marie). You can also heat them in a microwave. Spread the potatoes on a dish. Lay the halibut over the potato bed and spoon the warm tomato and shallot sauce. Garnish with the almonds.
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