Featured in our May 2009 Newsletter.
Recommended Pairing: Fume Blanc, Vermentino
2 6-ounce halibut fillets (each about ½ to ¾ inch thick)
4 3 inch long unpeeled Yukon Gold potatoes, scrubbed
4 tablespoons olive oil, divided
1 large shallot, chopped
1 garlic clove, minced
1 cup Ponte Fume Blanc
2 cups heavy cream
Salt & pepper
Pat fish dry; sprinkle with salt and pepper. Place a large sheet of parchment on work surface. Halve each potato lengthwise. Using a mandoline, slice each potato half very thinly. Set 5 to 6 slices on a parchment in a row, overlapping long sides. Make another row that overlaps short ends of first row, forming a 6×5 inch rectangle. Sprinkle rectangle with salt and pepper. Set 1 fillet across overlapping short ends of slices.
Fold sides of rectangle over fish, forming packet. Press to adhere. Sprinkle with salt and pepper. Repeat with remaining potato and fish fillet. Heat 1 tablespoon oil in a large skillet over medium-high heat. Set wrapped fish fillets, seam side down, in the skillet. Cook until golden on bottom, about 3 minutes. Turn; cook until fish is opaque in center, 2 to 3 minutes longer. Transfer to plates, cover to keep warm.
Add 3 tablespoons of oil to skillet. Add garlic and shallot. Stir 1 minute. Add wine and saffron. Cook on high heat for 30 seconds. Add cream and reduce by one half. Season with salt and pepper. Spoon sauce over prepared halibut filets and serve.