That was yesterday's adventure. I'd never heard of it, but my son
says his girlfriend orders it at a local restaurant & she was over so
I thought I'd give it a try.

Then I saw how all over the map they can be-- from thinly sliced
potatoes arranged like scales to what looked to me like a mashed
potato casserole with fish hidden in it.

I went with fillets oiled with some seasoned olive oil, sprinkled with
salt, garlic and lemon zest and coated on top with steamed potatoes
mashed with a generous amount of butter, cream, and fresh horseradish
- then baked for 10 minutes and finished under the broiler to brown up
the potatoes.

My stumbling point was how to coat the fillets. I went with piping
it on with a large star tip. My first instinct was to try to
simulate scales, but I abandoned that idea before the first fillet was
done. I ended up just laying it on in rows. The end result was
'meh', appearance-wise. The potatoes browned up nicely and crusted
in pretty little rows-- but the pattern was a little blah.

I'm no fan of potatoes, and can take or leave fish--- but I liked
this. Everyone else did too, so I'll be making it again.

Any thoughts on how to pipe it on [simply- I'm no artist]. I've
googled for images but haven't run across anything that appealed to
me.

Jim

Jim Elbrecht wrote:
>
> That was yesterday's adventure. I'd never heard of it, but my son
> says his girlfriend orders it at a local restaurant & she was over so
> I thought I'd give it a try.
>
> Then I saw how all over the map they can be-- from thinly sliced
> potatoes arranged like scales to what looked to me like a mashed
> potato casserole with fish hidden in it.
>
> I went with fillets oiled with some seasoned olive oil, sprinkled with
> salt, garlic and lemon zest and coated on top with steamed potatoes
> mashed with a generous amount of butter, cream, and fresh horseradish
> - then baked for 10 minutes and finished under the broiler to brown up
> the potatoes.
>
> My stumbling point was how to coat the fillets. I went with piping
> it on with a large star tip. My first instinct was to try to
> simulate scales, but I abandoned that idea before the first fillet was
> done. I ended up just laying it on in rows. The end result was
> 'meh', appearance-wise. The potatoes browned up nicely and crusted
> in pretty little rows-- but the pattern was a little blah.
>
> I'm no fan of potatoes, and can take or leave fish--- but I liked
> this. Everyone else did too, so I'll be making it again.
>
> Any thoughts on how to pipe it on [simply- I'm no artist]. I've
> googled for images but haven't run across anything that appealed to
> me.
>
> Jim

For the scale look, use a small tip and draw scales starting from the tail
end and overlap each next layer as you work up towards the head end.

With all those other tastes happening, you could probably skip the fish
except for the texture. Thin chicken breast would probably taste very
similar.

If what you did still tasted good, I wouldn't worry about the artist part.
You're not charging your family $30 per entree. Taste is what matters at
home, imo.

Gary

Gary > wrote:
-snip-
>
>For the scale look, use a small tip and draw scales starting from the tail
>end and overlap each next layer as you work up towards the head end.

Hmm-- I'll play with that with some leftover potatoes. Thanks
>
>With all those other tastes happening, you could probably skip the fish
>except for the texture. Thin chicken breast would probably taste very
>similar.

Might be why I liked it.<g> Chicken breast is an interesting
thought. . . .

>
>If what you did still tasted good, I wouldn't worry about the artist part.
>You're not charging your family $30 per entree. Taste is what matters at
>home, imo.

I'm with you there-- but if I can make it pretty, too, I get to pat
myself on the back a little harder.

Jim
[and who says I don't charge $30 <g>]

My first thought was spread the potatoes on then mark a pattern in the
potatoes. I assumed you were using mashed potatoes. If so, just press
down the tip of a spoon over and over to mark scale patterns and
possibly season it so seasoning helps delineate the lines. Concave or
convex, your choice :-)

I had heard of potatoe encrusted fish fillets and always assumed people
dredged them in instant potatoe flakes.

On Sun, 1 Apr 2012 09:40:26 -0500, (z z) wrote:

>My first thought was spread the potatoes on then mark a pattern in the
>potatoes. I assumed you were using mashed potatoes. If so, just press
>down the tip of a spoon over and over to mark scale patterns and
>possibly season it so seasoning helps delineate the lines. Concave or
>convex, your choice :-)

That sounds like it might work--
>
>I had heard of potatoe encrusted fish fillets and always assumed people
>dredged them in instant potatoe flakes.

I did see some like that-- but the ones I went for had about an equal
amount of potato to fish-- maybe more potato. It seems to really
hold the moisture in the fish and gives a series of textures from
crunchy to 'mashed potato' to flaky fish.

Thanks,
Jim

z z wrote:
>
> My first thought was spread the potatoes on then mark a pattern in the
> potatoes. I assumed you were using mashed potatoes. If so, just press
> down the tip of a spoon over and over to mark scale patterns and
> possibly season it so seasoning helps delineate the lines. Concave or
> convex, your choice :-)

That sounds like a good idea too.
It would probably look more realistic that piping potatoes on.

Gary

On Sun, 01 Apr 2012 08:45:42 -0400, Jim Elbrecht >
wrote:

> That was yesterday's adventure. I'd never heard of it, but my son
> says his girlfriend orders it at a local restaurant & she was over so
> I thought I'd give it a try.
>
> Then I saw how all over the map they can be-- from thinly sliced
> potatoes arranged like scales to what looked to me like a mashed
> potato casserole with fish hidden in it.
>
> I went with fillets oiled with some seasoned olive oil, sprinkled with
> salt, garlic and lemon zest and coated on top with steamed potatoes
> mashed with a generous amount of butter, cream, and fresh horseradish
> - then baked for 10 minutes and finished under the broiler to brown up
> the potatoes.
>
> My stumbling point was how to coat the fillets. I went with piping
> it on with a large star tip. My first instinct was to try to
> simulate scales, but I abandoned that idea before the first fillet was
> done. I ended up just laying it on in rows. The end result was
> 'meh', appearance-wise. The potatoes browned up nicely and crusted
> in pretty little rows-- but the pattern was a little blah.
>
> I'm no fan of potatoes, and can take or leave fish--- but I liked
> this. Everyone else did too, so I'll be making it again.
>
> Any thoughts on how to pipe it on [simply- I'm no artist]. I've
> googled for images but haven't run across anything that appealed to
> me.
>
My husband orders Arctic Char made this way at a certain restaurant in
town, but the potatoes are thinly sliced and arranged as scales. It's
a great presentation! I'd believe Anne Burrell when it comes to
"how".
<http://www.foodnetwork.com/recipes/anne-burrell/potato-crusted-halibut-recipe/index.html>



--
Food is an important part of a balanced diet.

On Apr 1, 10:14*am, sf > wrote:
> On Sun, 01 Apr 2012 08:45:42 -0400, Jim Elbrecht >
> wrote:
>
>
>
> > That was yesterday's adventure. * * I'd never heard of it, but my son
> > says his girlfriend orders it at a local restaurant & she was over so
> > I thought I'd give it a try.
>
> > Then I saw how all over the map they can be-- from thinly sliced
> > potatoes arranged like scales to what looked to me like a mashed
> > potato casserole with fish hidden in it.
>
> > I went with fillets oiled with some seasoned olive oil, sprinkled with
> > salt, garlic and lemon zest and coated on top with steamed potatoes
> > mashed with a generous amount of butter, *cream, and fresh horseradish
> > - then baked for 10 minutes and finished under the broiler to brown up
> > the potatoes.
>
> > My stumbling point was how to coat the fillets. * * I went with piping
> > it on with a large star tip. * My first instinct was to try to
> > simulate scales, but I abandoned that idea before the first fillet was
> > done. * * I ended up just laying it on in rows. * *The end result was
> > 'meh', appearance-wise. * The potatoes browned up nicely and crusted
> > in pretty little rows-- but the pattern was a little blah.
>
> > I'm no fan of potatoes, and can take or leave fish--- but I liked
> > this. *Everyone else did too, so I'll be making it again.
>
> > Any thoughts on how to pipe it on [simply- I'm no artist]. * * *I've
> > googled for images but haven't run across anything that appealed to
> > me.
>
> My husband orders Arctic Char made this way at a certain restaurant in
> town, but the potatoes are thinly sliced and arranged as scales. *It's
> a great presentation! *I'd believe Anne Burrell when it comes to
> "how".
> <http://www.foodnetwork.com/recipes/anne-burrell/potato-crusted-halibu...>
>
> --
> Food is an important part of a balanced diet.

look at all the different ways people have done them.....

https://www.google.com/search?tbm=is...1l0.cpsugrst.1.

On Sun, 1 Apr 2012 10:50:13 -0700 (PDT), ImStillMags
> wrote:

> On Apr 1, 10:14*am, sf > wrote:
> > On Sun, 01 Apr 2012 08:45:42 -0400, Jim Elbrecht >
> > wrote:
> >
> > > Any thoughts on how to pipe it on [simply- I'm no artist]. * * *I've
> > > googled for images but haven't run across anything that appealed to
> > > me.
> >
> > My husband orders Arctic Char made this way at a certain restaurant in
> > town, but the potatoes are thinly sliced and arranged as scales. *It's
> > a great presentation! *I'd believe Anne Burrell when it comes to
> > "how".
> > <http://www.foodnetwork.com/recipes/anne-burrell/potato-crusted-halibut-recipe/index.html>
> >
> > --
> > Food is an important part of a balanced diet.
>
> look at all the different ways people have done them.....
>
>
> https://www.google.com/search?tbm=is...1l0.cpsugrst.1.

This is a horrible picture because the presentation looks downright
amateurish. I'd look at that plate and wonder why I was paying $27.
http://www.yelp.com/biz_photos/353bu...QIqMepINPVFCxw
Fortunately, what we got was much better looking.

--
Food is an important part of a balanced diet.

sf > wrote in
:

> On Sun, 1 Apr 2012 10:50:13 -0700 (PDT), ImStillMags
> > wrote:
>
>> On Apr 1, 10:14*am, sf > wrote:
>> > On Sun, 01 Apr 2012 08:45:42 -0400, Jim Elbrecht
>> > > wrote:
>> >
>> > > Any thoughts on how to pipe it on [simply- I'm no artist]. * *
>> > > *I've googled for images but haven't run across anything that
>> > > appealed to me.
>> >
>> > My husband orders Arctic Char made this way at a certain restaurant
>> > in town, but the potatoes are thinly sliced and arranged as scales.
>> > *It's a great presentation! *I'd believe Anne Burrell when it comes
>> > to "how".
>> > <http://www.foodnetwork.com/recipes/a...o-crusted-hali
>> > but-recipe/index.html>



I'm going to be trying this next time I pull some shark fillet out of the
freezer!!



>> >
>> > --
>> > Food is an important part of a balanced diet.
>>
>> look at all the different ways people have done them.....
>>
>>
>> https://www.google.com/search?tbm=is...iw=992&bih=568
>> &q=Potato-Crusted+Halibut&gbv=2&oq=Potato-Crusted+Halibut&aq=f&aqi=&aq
>> l=1&gs_l=img.12...4512l4512l0l7008l1l1l0l0l0l0l85l 85l1l1l0.cpsugrst.1.
>
> This is a horrible picture because the presentation looks downright
> amateurish. I'd look at that plate and wonder why I was paying $27.
> http://www.yelp.com/biz_photos/353bu...ect=LqHWWMnmQI
> qMepINPVFCxw Fortunately, what we got was much better looking.
>



After seeing the prep needed to do the fish, I can see why they charge $27
for the dish when it's basically a small fillet and salad.



--
Peter
Tasmania
Australia

On Tue, 03 Apr 2012 23:06:59 GMT, "I'm back on the laptop"
> wrote:

> sf > wrote in
> :
>
> >> >
> >> > My husband orders Arctic Char made this way at a certain restaurant
> >> > in town, but the potatoes are thinly sliced and arranged as scales.
> >> > *It's a great presentation! *I'd believe Anne Burrell when it comes
> >> > to "how".
> >> > <http://www.foodnetwork.com/recipes/a...o-crusted-hali
> >> > but-recipe/index.html>
>
>
>
> I'm going to be trying this next time I pull some shark fillet out of the
> freezer!!
>
> >
> > This is a horrible picture because the presentation looks downright
> > amateurish. I'd look at that plate and wonder why I was paying $27.
> > http://www.yelp.com/biz_photos/353bu...ect=LqHWWMnmQI
> > qMepINPVFCxw Fortunately, what we got was much better looking.
> >
>
>
>
> After seeing the prep needed to do the fish, I can see why they charge $27
> for the dish when it's basically a small fillet and salad.

It's delicious... but I've never cooked shark well. If I tried it,
I'd try it with a different kind of fish.

--
Food is an important part of a balanced diet.

sf > wrote in
:

> On Tue, 03 Apr 2012 23:06:59 GMT, "I'm back on the laptop"
> > wrote:
>
>> sf > wrote in
>> :
>>
>> >> >
>> >> > My husband orders Arctic Char made this way at a certain
>> >> > restaurant in town, but the potatoes are thinly sliced and
>> >> > arranged as scales. *It's a great presentation! *I'd believe
>> >> > Anne Burrell when it comes to "how".
>> >> > <http://www.foodnetwork.com/recipes/a...tato-crusted-h
>> >> > ali but-recipe/index.html>
>>
>>
>>
>> I'm going to be trying this next time I pull some shark fillet out of
>> the freezer!!
>>
>> >
>> > This is a horrible picture because the presentation looks downright
>> > amateurish. I'd look at that plate and wonder why I was paying
>> > $27.
>> > http://www.yelp.com/biz_photos/353bu...select=LqHWWMn
>> > mQI qMepINPVFCxw Fortunately, what we got was much better looking.
>> >
>>
>>
>>
>> After seeing the prep needed to do the fish, I can see why they
>> charge $27 for the dish when it's basically a small fillet and salad.
>
> It's delicious... but I've never cooked shark well. If I tried it,
> I'd try it with a different kind of fish.
>


Try small (palm sized) fillets coated in beer batter and deep fried till
the batter is brown and crisp.

The shark in side is sooooooooooooooooooooooooooooooooooooo moist and
tender, it's melt in your mouth!!



--
Peter
Tasmania
Australia

sf wrote:

> My husband orders Arctic Char made this way at a certain restaurant in
> town, but the potatoes are thinly sliced and arranged as scales. It's
> a great presentation! I'd believe Anne Burrell when it comes to
> "how".
> <http://www.foodnetwork.com/recipes/anne-burrell/potato-crusted-halibut-recipe/index.html>

My favorite Mexican restaurant (Candelas, in San Diego) had a
potato-crusted halibut presented like that. Unfortunately, I just looked
at their current menu and it appears that it's changed nearly beyond
recognition. (It looks like their head chef went from the Gaslamp
Candelas to the Coronado Candelas, and the new Gaslamp guy tried too
hard to put his own imprint on the menu. The Coronado Candelas menu has
much of the same items as the Gaslamp menu used to have, but the
potato-topped halibut is not there anymore; some unappealing pasta
dishes have replaced it.)

Don't you hate it when restaurants stop serving the food you used to love?

Bob