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Halibut with Idaho Potato Crust, Potatoes and Smoked Bacon Hash with Poached Egg

Halibut with Idaho Potato Crust, Potatoes and Smoked Bacon Hash with Poached Egg

Yield: 4 servings.

4 3-oz. square cut halibut filets
2 Idaho potatoes
1 head frisee lettuce
1/4 lb. butter
1 lemon, juiced
1/2 cup chopped parsley

1 red bell pepper
1 yellow bell pepper
2 medium Idaho potatoes
2 cloves garlic
2 sprigs thyme
8 leaves basil
3 strips thick-cut smoked bacon
1 medium sweet (Vidalia) onion
as needed, butter

4 large eggs
1 quart boiling water
2 Tbsp. white vinegar

Peel and, using a Japanese mandolin or slicer, slice two potatoes very thin. Shingle-wrap the halibut filets with potato slices. Sear to a golden brown in brown butter and reserve.

For Hash: Dice the peppers, onions and potatoes 1/3" x 1/3" x 1/3", as well as the bacon. You'll need 2 cups diced potatoes, 1/2 cup diced red bell pepper, 1/2 cup diced yellow bell pepper, 3/4 cup diced onion, and 3/4 cup diced bacon. Chop the garlic. In a nonstick pan, sautè the bacon until crisp. Remove bacon from the fat; add the potatoes. Sautè until brown and cooked; reserve. Add a little butter. Add onion and peppers. Sautè, and when mixture is 2/3 cooked, add herbs and garlic. Add potatoes and bacon.

Assembly, per serving: Poach the egg. Finish the fish in a 425°F oven. To plate, place the hash on the plate, top with frisee and the fish, then top with the egg. Bring the brown butter back to the flame and brown it well. Add parsley and lemon juice. Top the egg with the butter and serve.

Recipe Provided by: Chef Michael Kornick, MK, Chicago.