FISH & CHIPS
FISH & CHIPS
6 – 6oz halibut fillet, bones removed, cut into 4” squares (170 gr. each)
4 large new potatoes, peeled
½ cup unsalted melted butter (125ml)
The zest of 2 lemons
10-12 pieces of proscuitto, thinly slices
Salt and pepper to taste
6 pieces aluminum foil, 8”x 6”
In a small saucepan melt butter over low heat.
Using a mandolin slicer, slice potatoes 1/16” in thickness, or slice carefully with a very sharp knife. Toss in a bowl with melted butter, ensuring all slices are well coated. Season the potatoes with salt and pepper.
Lay the 6 pieces of aluminum foil down shiny side up. Begin layering potato slices down on the foil, slightly overlapping to create a scale like pattern. Ensure that each piece of the foil is covered the full 8” of the length and 4” in width.
Season halibut fillets with pepper and grate lemon zest over the fish. Wrap a piece of proscuitto around fish, using 2 pieces of the ham to cover if necessary.
Place the fish fillet in the center of the foil lined with potato. Lift aluminum foil up and over fillets to create an even package of potato wrapped fish. Press gently on ends of foil and refrigerate until set, about 30 minutes.
Remove fish from the fridge and let the package come to room temperature before removing foil, this will ensure that the butter adheres to the potato.
Preheat the barbecue to 425°F/210°C or high heat.
Remove the halibut fillets from the foil. You should have 6 perfect little potato parcels.
Place a large piece of foil on the grill. Brush evenly and liberally with vegetable oil.
Place fish pieces directly on foil and let cook until crispy and golden brown. Approximately 5-6 minutes. Using a large spatula flip the fish over carefully and cook the other side for the same amount of time.
Remove from grill and serve immediately.
Yield: 6 servings
6 – 6oz halibut fillet, bones removed, cut into 4” squares (170 gr. each)
4 large new potatoes, peeled
½ cup unsalted melted butter (125ml)
The zest of 2 lemons
10-12 pieces of proscuitto, thinly slices
Salt and pepper to taste
6 pieces aluminum foil, 8”x 6”
In a small saucepan melt butter over low heat.
Using a mandolin slicer, slice potatoes 1/16” in thickness, or slice carefully with a very sharp knife. Toss in a bowl with melted butter, ensuring all slices are well coated. Season the potatoes with salt and pepper.
Lay the 6 pieces of aluminum foil down shiny side up. Begin layering potato slices down on the foil, slightly overlapping to create a scale like pattern. Ensure that each piece of the foil is covered the full 8” of the length and 4” in width.
Season halibut fillets with pepper and grate lemon zest over the fish. Wrap a piece of proscuitto around fish, using 2 pieces of the ham to cover if necessary.
Place the fish fillet in the center of the foil lined with potato. Lift aluminum foil up and over fillets to create an even package of potato wrapped fish. Press gently on ends of foil and refrigerate until set, about 30 minutes.
Remove fish from the fridge and let the package come to room temperature before removing foil, this will ensure that the butter adheres to the potato.
Preheat the barbecue to 425°F/210°C or high heat.
Remove the halibut fillets from the foil. You should have 6 perfect little potato parcels.
Place a large piece of foil on the grill. Brush evenly and liberally with vegetable oil.
Place fish pieces directly on foil and let cook until crispy and golden brown. Approximately 5-6 minutes. Using a large spatula flip the fish over carefully and cook the other side for the same amount of time.
Remove from grill and serve immediately.
Yield: 6 servings
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