Halibut in Parchment with Potatoes and Fennel Pollen
Most people think the best way to prepare fish is to grill, broil, pan fry or poach it. One of the most simple and classic methods, Poisson en Papillote, is easily forgotten. Fish really shines when it’s tucked into parchment paper and baked in a hot oven. The paper cocoon locks in moisture and flavor… and when the packet is opened, the aromatics are heavenly. One of my secret ingredients, fennel pollen, captures the essence of fennel, only with more intensity and a lot less work. No washing, drying and chopping odd-shaped bulbs. Just sprinkle on a pinch or two of the fennel pollen and you’re golden! Fennel and halibut are seamless together and contrast nicely with an earthy bed of potatoes – a perfect match for the aromatics and brightness of Abraxas. Serves 4-6
Ingredients
- 1½ pounds 1-inch-thick halibut filet without skin
- 1 pound small Yukon gold potatoes, about 8
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1½ teaspoon fennel pollen
- Sea salt - Fleur de Sel, Malden or similar
- Extra virgin olive oil
- 2 tablespoons chopped chives
- ¼ cup flat leaf parsley, leaves only
- 2 large 17 x 11-inch sheets parchment paper
- Lemon wedges to serve
Directions
1. Preheat the oven to 425° F.
2. Trim the halibut of any bones or debris. Divide into 2 equal pieces. Reserve in the refrigerator until ready to assemble.
3. Wash the potatoes well and slice each into 4 to 5 slices, ¼-inch thick. Reserve the slices in a small bowl filled with cold water.
4. Bring a small 4 quarts of water to a boil in a sauce pan. Add 4 teaspoons of kosher salt and return the pan to a boil. Add the potato slices, reduce the heat to a simmer and simmer for 10 to 12 minutes until the potatoes are firm but tender. Drain the potatoes and cool under cold running water.
5. Place one sheet of parchment on a large flat work surface. Drizzle the center of the parchment lightly with olive oil. Layer the potatoes, overlapping slightly in 4 rows of 4 to 5 slices per row. Drizzle the tops of the potatoes with olive oil and then sprinkle half the chives over the potatoes. Sprinkle evenly with 1 teaspoon of sea salt and a few grinds of pepper.
6. Place the fish squarely on top of the potatoes and drizzle with olive oil. Sprinkle the fish evenly with half of the fennel pollen and then 1 teaspoon of sea salt. Sprinkle half the parsley leaves over the top of the fish. Repeat with the second sheet of parchment and the remaining ingredients.
7. Fold the parchment up so that the edges match at the top over the fish. Start at one of the lower corners and roll the parchment edges over to seal. When you get to the opposite corner, press and flatten the rolled edges firmly.
8. Lift the packet and place it in a cast iron pan or sheet pan. Use 2 pans if both packets won’t fit. Bake in the pre-heated oven for 15 to 20 minutes until the parchment is browned and you can hear the fish juices bubbling inside.
9. Remove the pan from the oven. Slit the paper and serve from the pan, dividing up the fish and the potatoes evenly. Serve with fresh lemon wedges on the side.