This photo of potato wrapped halibut and sauteed spinach sucked me in in this month's Bon Appetite. Well, I wouldn't say this one is for armatures hence the difference between the two photos.
The tough part is getting the potatoes to stay wrapped around the fish, but it was pretty tasty so I would give it a go if you are up for a challenge.
A few tips:
- The thinner the potato slices, the more they'll stay around the fish
- My fish was too thick. Try and get fillets that are the .5 to .75 inches the recipe recommends
- It's never enough spinch...it always shrinks to almost nothing!
- I had extra potatoes so I sliced them thin, put them in a zip lock bag with a bit of oil and gave them a shake. I put them on cookie sheets in a 400 degree oven for about 7 minutes and I had tasty baked potato chips to accompany the meal.
Posts
1 comment:
Wow, I am quite impressed. I think your photo turned out pretty well :)
Post a Comment