KEVIN SCHARPF
Owner and chef of Brazen Open Kitchen
Brazen Open Kitchen, in Dubuque, Iowa, specializes in scratch cooking and sourcing as much local products and ingredients that we can. We like to focus on the technique of how dishes are made. Brazen is a great gathering place with fun and approachable cuisine. Today, Kevin Scharpf, the owner and chef, will be teaching us to create Potato Wrapped Halibut.
Potato Wrapped Halibut
168g Fresh Halibut | or any thicker white fish
1ea Idaho Potato | 60ct
20g Butter | smoked
5g Rosemary | fresh
6ea Asparagus | blanched & peeled
1recipe Tomato confiture
Fish brine
1000g Ice water
80g Kosher salt
Stir salt into ice water and place Halibut in brine for 25min. Remove from brine and pat dry.
Tomato Confiture
300g Cherry Tomato
100g Brown Sugar
75g Sherry Vinegar
75g Orange juice
75g Onion
50g Shallot
50g Garlic
30g Tomato paste
2tsp Mustard seed
1tsp Coriander seed
1tsp Cumin seed
.5tsp Red pepper flake
.5tsp Orange zest
TT Salt & pepper
Place all ingredients besides spices into a small sauce pan and bring to simmer. Let simmer until mixture softens and begins to thicken. Toast spices in a separate pan and add to tomatoes during simmer.
Halibut
You can either peel or leave the skin on your potatoes. Using a mandolin slice the potatoes thin to wrap your fish. Shingling them back an forth, form a blanket to wrap your halibut. Season the inside of your potatoes and place halibut towards the side closest to you. Begin to wrap your halibut overlapping each slice of potato.
Once your fish is wrapped place into a preheated pan to cook. Leave on each side for 3-4min or until golden brown. Your fish should reach 130F internal temp.
Place asparagus, butter, rosemary in pan when you flip fish to the second side. Take a spoon and gently baste your fish with butter and rosemary.
While this is happening place tomato confiture on plate, remove fish and asparagus to let rest for a few minutes. Finish your plate by placing the fish and asparagus on the tomato confiture.
