Halibut “Steak Frites” with Veal Glace

Steak and fries - very few things are better. Here the almost meatlike qualities of halibut come to the center – served up like classic steak frites. Using a little of the halibut fat is delicious, and healthy.

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

Four ½ lb. (225 g) cuts halibut fillet

12 to 15 medium potatoes, peeled and cut into strips

½ cup (approximately 1 deciliter) veal demi-glace (heavily reduced stock)

1 tbs. finely chopped raw halibut fat

1 tbs. butter

2 pints (1 liter) deep-frying oil, or more

Salt and pepper to taste

A squeeze of lemon juice

PREPARATION:

• Heat the demi-glace (or reduce the stock until its consistency resembles thin syrup). Season with salt, pepper, and lemon juice.

• In a deep fryer or large pot, heat the deep-frying oil to 285°F (140°C). Add the potatoes and fry until light golden brown and almost but not quite cooked through. Strain and transfer to a bowl. Increase the heat to 355 F (180 C).

• Just before serving, finish frying the potatoes. In two minutes or less they should be deep golden to light brown and cooked through. Serve the fish with sauce and fries.