Preheat a large saute pan on high. Season the fish with fleur de sel, pepper and curry powder. Coat the pan with canola oil and sear the fish until golden brown. Flip and cook the other side equally brown, about 6 to 8 minutes total. Meanwhile, in a small non-reactive saucepan, slowly reduce the juice until 80-percent reduction. The juice will darken. Add the butter 1 piece at a time and whisk. Season and taste. Square off the baked potatoes and cut in half lengthwise.
Plating: On 4 dinner plates, place the potatoes in the middle and surround with the sauce. Place fish on each potato island. Garnish with crispy garlic.
Wine suggestion: Marco Felluga Pinot Grigio 1999
Copyright 2000, Ming Tsai, All Rights Reserved