Nutmeg and Thyme Crusted Halibut with Potato Salad, Herb Vinaigrette and Lemon Frisee Salad

Recipe Courtesy of Stefan Richter

Ingredients:

2 LBS HALIBUT
2 LEMONS NUTMEG, SALT AND PEPPER
1 oz LBS DILL
1 BUNCHES THYME
3 GARLIC CLOVES
WATCH NOW 1/2 LBS YUCON GOLD POTATO
1/4 Q CREAM
1/4 Q EXTRA VIRGIN OLIVE OIL
½ lbs LBS BUTTER
1 HEADS OF YELLOW FRISEE

Directions:

PEEL POTATO, BRING TO A SIMMER. SIMMER UNTIL OVERCOOKED. DRAIN WATER ADD CREAM, BUTTER AND OLIVE OIL. MIX UNTIL SMOOTH WITH HANDMIXER. ADD SALT PEPPER AND NUTMEG FOR TASTE. SEAR HALIBUT IN BUTTER AND SEASON WITH SALT, WHITE PEPPER AND NUTMEG. DRIZZLE WITH FRESH LEMONJUICE WHILE COOKING. SERVE WITH A DRIZZLE OF OLIVE OIL AND SERVE WITH FRISEE SALAD.

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