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Potato Wrapped Halibut


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  • 2 Yukon gold potatoes, washed
  • Coarse salt and freshly ground pepper
  • 4 (6-ounce) skinless halibut filets
  • 12 fresh flat-leaf parsley leaves
  • 3 to 4 tablespoons olive oil
  • Beurre Rouge
  • 1 cup dry red wine, such as cabernet sauvignon
  • 1/2 cup red-wine vinegar
  • 3 tablespoons minced shallots
  • Pinch sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • Coarse salt
  • Cipollini Onions
  • 2 tablespoons olive oil
  • 16 cipollini onions, trimmed and peeled
  • Coarse salt and freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar
  • 3/4 cup store-bought low-sodium chicken broth or stock
  • 3 sprigs fresh thyme
  • 2 cloves garlic, crushed


Servings 4


Step 1

Halve potatoes lengthwise. Using a very sharp knife or mandolin, slice potatoes lengthwise into paper-thin rounds.
Lay a piece of parchment paper on work surface; arrange potato slices, slightly overlapping, to form a 5-by-7-inch rectangle on parchment; season with salt and pepper.
Place one fish filet on potato rectangle. Using the parchment paper, wrap one side of the potatoes around the fish, pressing to adhere. Top with three parsley leaves. Wrap remaining side of potato rectangle around fish and over parsley, pressing to adhere. Carefully remove parchment paper and discard. Repeat process with remaining potatoes, fish filet, and parsley.
Heat olive oil in a large nonstick skillet over medium-high heat. Pat potatoes dry with a clean towel and add fish, parsley side down; cook, turning, until potatoes are golden and crisp on all sides, 2 to 3 minutes per side. Remove from heat and serve immediately with beurre rouge sauce.

Place wine, vinegar, shallots, and sugar in a small saucepan over medium heat. Bring to a boil and immediately reduce to a simmer; cook until liquid is reduced to 2 to 3 tablespoons, 15 to 20 minutes.
Reduce heat to low and slowly whisk in butter, a few pieces at a time, until fully incorporated. Season with salt and serve warm.

Onions - Preheat oven to 400 degrees.
Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.
Add vinegar and sugar; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.


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