THEIRS
MINEIn the last issue of Bon Appetit, I saw an interesting recipe for Potato-Wrapped Halibut. It looked so beautiful on the picture (see top photo) that I was inspired to make it. I'm not sure how I thought I'd pull it off, given that I had no mandolin to cut the potatoes with. I attempted to cut them free-handed and failed miserably. The potato slices weren't thin enough and did not bend around the fish at all. I was annoyed and very hungry so I decided to make my own version, creating a potato-fish sandwich.
It came out awesome and I got much praise from my ravenous husband. He loved the potato-as-bun improvisation and said that the fish remained moist. In addition to halibut, I also used Alaskan salmon, which tasted even better and was juicier than the former. As you see from the second picture, I substituted craisin couscous for the sauteed spinach, which was easy to make and in my opinion tastier.
To make Bon Appetit's version, click here and to try my gone-awry-but-still-delicious version, follow the same recipe but instead of wrapping the potatoes around the fish, layer them on top and on the bottom of the fillets. When frying the fish, be really careful when flipping it. You might need a fork and a spatula. Enjoy!
