Potato Crusted Halibut with Wasabi Beurre Blanc

1. Slice potatoes on mandoline to create very thin potato slices. Season filets with salt and pepper. Brush top of halibut filets with egg wash. Place thin slices of potato over egg washed filets overlapping to create a scale effect.
2. Heat butter and oil in frying pan. Place filets, potato side down into frying pan. Tilt frying pan slightly when adding filets to reduce oil from spattering. Fry until the potato is browned and slightly crisped. Then flip the filets.
3. Place pan with fish in 375 degrees F oven for about 5-8 minutes.
4. While fish is cooking in oven, begin to prepare the Wasabi Beurre Blanc sauce.
5. In a shallow pan, add the wine, vinegar, shallots, peppercorns and lemon juice. Reduce liquid by 2/3. Slowly whisk the cubes of butter one at a time into reduced wine mixture to create an emulsion. After all the butter is incorporated into sauce, whisk in the Wasabi. Strain sauce through sieve and keep warm on stove.
6. To serve: Pour some Wasabi Beurre Blanc Sauce onto a plate, then place the potato crusted halibut on top of sauce.

    7. Asparagus cut on an angle and then sauteed in light olive oil with cherry tomatoes and Fava beans