Potato-Crusted Halibut

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I've made many of Chef Anne's recipes, and never been disappointed. Until now. What a waste of expensive fish. Bland and boring. Nearly impossible to get the potatoes to stick together or to the fish. I'm not a trained chef by any means, but I do know my way around a kitchen. Sorry, Anne,

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I hate leaving a bad review. Especially for Chef Anne (whom I LOVE by the way. However, I want others to read the other bad ratings on this recipe. I don't usually follow what others have to say, especially since I pride myself on being an advanced home cook.

Do not make this recipe unless you intend to make this into tomorrow's fish chowder tomorrow. Clearly my intent and I'll post the left over "chopped" transformation recipe.

All the negative reviews are correct. It's horrible. Too much oil. Potatoes never properly browned. Fish was soggy. Gross.

Although I can make it work tomorrow, it didn't work tonight. Video Clips and all.

For those that don't believe me, enter at your own risk. Don't say you weren't warned.

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This literally went to the dog and my husband and I ordered pizza. Wrapping the fish wasn't particularly hard (I used a mandoline to slice and I followed the recipe precisely with letting the fish hang in the fridge and such. Despite hot enough oil, my fish came out too greasy for my liking and the potatoes cooked very unevenly and were also too greasy. The infused oil was lovely and I'd love to dunk some good bread in it but man, what a disappointment otherwise. I'm a very experienced home cook and tackle everything and this is my only fail in the four years my guy and I have been together. The dog seemed incredilbly pleased though.

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I can't say enough bad about this recipe, I just wasted 2 hours and 60 dollars worth of fish on it.

I am not at all intimidated by complicated techniques or methods or assembly of foods, I rather enjoy the challenge. The prep time listed here is a joke. The oil infusion has to be made -- very easy -- but then sit off the heat for AT LEAST an hour. Then, the completely assembled fish (brushed with said infusion has to be refrigerated for AT LEAST an hour. That's AT LEAST two hours in before any time spent cutting, mandolining, chopping, and assembling.

"Building" and wrapping the potato crust out of paper thin mandolined potatoes is not just tough, it's like it's like to trying to climb a greased flagpole. I gave up after building four of them. Just not worth the effort, I think there are better ways to skin this cat.

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Great recipe. Infused oil is very tasty. Suggest the oil is very hot, in order to crisp the potatoes

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My new go-to dish when I want to impress company. Thanks!

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This was a huge step up from the last recipe for this I tried; I don't see how you could make it without a mandoline though. Must have lots of patience and time.... The flavored oil is my favorite part of the recipe. It made quite a bit extra so I saved and brushed it on skin on/bone in chicken breasts before baking in a convection oven. I also served a rosemary port wine sauce alongside.

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This recipe is outstanding! I did not have a mandolin on hand, so I used a food processor. I did have to pick through the sliced potatoes to find slices that, I thought, would be thin enough. Glad I did. The thin sliced potatoes wrapped around the halibut beautifully and once cooked, they were crispy and tasty and the halibut, which I seasoned well before wrapping with potato, was succulent and delicious.

Another brilliant recipe from you, Anne. Thank you.

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Love Chef Anne but this dish is a nightmare. I does not work for me. Tried it three times! I tried two different mandolins. Finally got the "feeney" rounds but still had the potatoes fall apart in the cooking stage despite cautious handling.

Each time I made this, the fish turns out yummy (a little oily but the frustration of trying to make the 'scales' presentation work takes all the fun out of it for me as a cook.

Chef Anne: please be cautious in presenting a dish like this for amatuer cooks and sell it as easy.

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On the show it looked fabulous and doable - I even went out and bought a mandoline (I should have invested in a better one. Mine didn't get anywhere near paper thin. The infused oil was very tasty and the fish actually turned out pretty well but wasn't pretty packages like Anne's. If I get a better mandoline I might try it again. It was another adventure in cooking!