Recipe: Halibut with artichoke potato salad By Staff Global News Posted April 29, 2017 2:53 pm Updated May 31, 2017 7:36 pm ...

Dip just the seasoned side of the fish into the egg wash. 4. Neatly arrange the egg-washed side of the fish into the shredded potato and press down to make them adhere. Set aside, crust-side down. 5.

Mix 1/4 cup salt and 1/4 cup sugar in a small bowl, pat onto halibut and let cure for 30 minutes, then wash with water and pat dry with a paper towel. Cut into four portions.

Remove from oven and leave to cool. To serve: To each potato skin, add one halibut cheek. Grate frozen horseradish over top, and garnish with a sprig of wild yarrow. Servings: Makes starters for 4 ...

Simmer until potatoes are just tender, stirring occasionally, about 7 minutes. 2. Stir in cream and reserved bacon. Taste and adjust seasoning, adding salt, if needed, and pepper. 3.

Add the cubed halibut, smoked salmon and potatoes, bring to simmer and cook until the potatoes are just tender, about 10 minutes. Stir in the cream (or milk) and heat through two minutes.

Add clam juice, potatoes, wine or water, thyme and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes. 2.