March 30, 2014
Poached Halibut with Spicy Mashed Potatoes
Wine Varietal: Pinot Blanc
Mashed potatoes are the quintessential simple, rustic food. I like to add Asian elements to my mashers, then top a heaping mound of spicy potatoes with a tender poached halibut fillet.
1 pound baking potatoes, peeled and cut into 1 1/2-inch chunks
2 cloves garlic, peeled and cut in half, plus 2 cloves garlic, peeled and crushed
1 teaspoon toaste d sesame oil
1/4 teaspoon Thai red curry paste
1/2 cup fat-free, 1/3-less-sodium chicken stock (See Cook’s Hint, below)
2 teaspoons soy sauce
1 cup water
1 cup white wine
1 1/2 pounds halibut fillets, skin and bones removed, rinsed, drained, patted dry, and cut into 4 (6-ounce) pieces
Steamed brussels sprouts, broccoli florets, or 1/4-inch-thick carrot rounds, optional
1. To make mashed potatoes, place the potatoes and the 2 cloves peeled and halved garlic in a saucepan and cover with several inches of cold water. Bring to a boil and cook 15 to 20 minutes, or until the potatoes are tender. Drain well, then put the potatoes and garlic through a ricer, or mash with a fork.
2. In a small bowl mix the toasted sesame oil, red curry paste, chicken stock, and soy sauce until smooth. Add the liquid to the potatoes, mix well, cover, and keep warm.
3. To poach the fish, bring the water, wine, and crushed garlic to a boil in a skillet large enough to hold the fillets without crowding them. Remove the pan from the heat, add the halibut fillets, return the pan to the heat, reduce heat to low, partially cover (set the lid slightly askew so that steam can escape), and simmer 5 to 10 minutes, or until the fish just turns opaque. Do not allow the water to boil. Remove the fish fillets and place on several layers of paper towels to drain well.
4. To serve, scoop a mound of mashed potatoes in the center of individual plates and place a halibut fillet over the potatoes. If desired, arrange steamed vegetables in a circle around the mashed potatoes.
Cook’s Hint: If fat-free, 1/3-less-sodium chicken stock is unavailable, substitute defatted chicken stock and leave out the 2 teaspoons soy sauce.
Recipe reprinted from the “Pike Place Public Market Seafood Cookbook,” gift edition and e-edition, by Braiden Rex-Johnson, copyright 2005 and 2012. Published by Ten Speed Press, a division of Random House, Inc.