Halibut with a Potato Crust, Potato Smoked Bacon Hash and a Poached Egg, Parsley and Lemon Brown Butter


For the Halibut

  • 4 3 oz square cut filters
  • 2 each Idaho® potatoes
  • 1 head frisee lettuce
  • 1/4 lb butter
  • 1 each lemon juiced
  • 1/2 cup chopped parsley

For the Hash

  • 1 each red bell pepper
  • 1 each yellow bell pepper
  • 2 each medium Idaho® potatoes
  • 2 cloves garlic
  • 2 sprigs thyme
  • 8 leaves basil
  • 3 strips thick cut smoked bacon
  • 1 each medium sweet (Vidalia) onion

For the Egg

  • 4 each large eggs
  • 1 quart boiling water
  • 2 Tbsp white vinegar


For the Halibut
  1. Peel and slice the potatoes, very thin.
  2. Single wrap the filets.
  3. Sear to a golden brown in brown butter and reserve.
For the Hash
  1. Dice the peppers, onions and potatoes 1/3" X 1/3" X 1/3" and the bacon. You will need:
  2. * 2 cups potatoes
  3. * 1/2 cup red and 1/2 cup yellow peppers
  4. * 3/4 cup onion
  5. * 3/4 cup bacon
  6. Chop the garlic
  7. In a non-stick pan sauté the bacon until crisp. Remove the bacon from the fat, add the potatoes. Sautee until brown and cooked reserve.
  8. Add a little butter. Add the onion and peppers. Sautee and when 3/4 cooked, add the herbs and garlic.
  9. Add the potatoes and bacon.
  1. Poach the egg.
  2. Finish the fish in the oven at 425ºF.
  3. To plate, place the hash on the plate, top with frisee and the fish, top with the egg.
  4. Bring the brown butter back to the flame, brown well. Add the parsley and lemon juice. Top the egg with the butter and serve.


You will need a Japanese mandolin or slicer.

Print Recipe

Michael Kornick
MK and MK North

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