MICHAEL SCHLOW'S POTATO-CRUSTED HALIBUT
Steps:
- Beat egg yolks with salt and pepper in a pie pan. Combine potato flakes with thyme, and spread out on a plate. Season fillets with salt and pepper on one side only; dip that side into yolks (don't let any egg drip to the other side). Place fillets in flakes one at a time, egg-side down; press down so flakes adhere. Set fillets aside, crust-side down. Pour olive oil into a large saute pan; arrange fillets crust-side down. No need to preheat - just place pan over med-high heat for 3 minutes. Crusts should now be golden-brown; if not, raise heat and keep cooking until they are. Season tops with salt and pepper. Flip over, and cook for 1 minute. Remove pan from heat. Leave fillets in pan for 1 more minute, then remove. Add lemon juice to pan, and swirl to loosen remaining crust (this will be used as sauce). Sppon a side dish of your choice into the center of each dinner plate (ex. string beans and mushrooms, but rice or spinach also works). Arrange fish on top, crust-side up. Spoon sauce from pan over fish.
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