Crispy Potato-Crusted Halibut with Balsamic Reduction

1. Boil the Potato

Start by placing your potato in a small saucepan filled with salted water. Bring it to a gentle boil and cook for about 20 minutes, or until the potato is just tender when pierced with a fork. You want it tender but not mushy, which will make grating easier later on. Once done, drain the water and let the potato cool slightly.

2. Preheat the Oven

While the potato is cooling, preheat your oven to 400°F (200°C, gas mark 6). This ensures your oven is ready to bake the fish to crispy perfection.

3. Grate the Potato

Peel the cooled potato and grate it using a box grater. Make sure to create thin, even shavings. Season the grated potato with a pinch of salt and pepper and drizzle it with the melted butter, mixing gently to coat.

4. Prepare the Fillets

Place the halibut fillets on a baking sheet lined with parchment paper or aluminum foil. Season each fillet with a pinch of salt and pepper. Then, generously brush each fillet with Dijon mustard. The mustard not only adds a tangy flavor but also helps the grated potato adhere to the fish.

5. Add the Potato Topping

Take a handful of the grated potato and pat it firmly onto the top of each mustard-coated fillet. Ensure the potato sticks well and covers the surface evenly, creating a perfect crust.

6. Bake the Fillets

Transfer the baking sheet to the preheated oven. Bake for 15 to 18 minutes, or until the fish is opaque and flakes easily with a fork. The potato topping should be golden-brown and crispy around the edges, adding that delightful crunch.

7. Serve

Once baked, carefully transfer the fillets to warmed plates. Drizzle each plate with a generous ribbon of Balsamic Beurre Rouge, providing a tangy and rich complement to the crispy, tender fish. Serve immediately and enjoy the harmonious blend of flavors and textures.