20 min
10 min
10 min
4 servings


  • 4 (6-ounce) halibut fillets
  • Salt
  • Freshly ground black pepper
  • 4 teaspoons Dijon mustard
  • 8 thin slices prosciutto ham
  • 2 large Idaho potatoes, peeled and passed through the turning mandoline, soaking in cool water 
  • 1 tablespoon chopped chives
  • Caper and Tomato Butter Sauce, recipe follows
  • 1/4 cup minced shallots
  • 1 cup white wine
  • Salt
  • Cayenne pepper
  • 1/4 cup heavy cream
  • 1 1/2 sticks cold butter, cut into pieces
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons chopped shallots
  • 1/4 cup capers
  • 1/2 cup small diced tomatoes


Preheat the oven to 400 degrees F. Season the fillets with salt and pepper. Rub 1 teaspoon of the mustard over each fillet, covering completely. Wrap each fillet with 2 pieces of the proscuitto ham. Drain the potatoes. Season with salt and pepper. Divide the potatoes into 4 equal piles. Wrap each fillet with one pile of the potatoes, tightly. Cover the potatoes with a damp cloth until ready to use. Repeat the process until all of the fillets are crusted. In a large, oven-proof saute pan, heat the oil. When the oil is hot, carefully lay the fillets in the hot oil. Pan-fry for 3 to 4 minutes on the first side, or until the crust is golden. Flip the fillets over and place the pan in the oven. Cook for 4 to 6 minutes. Remove from the oven. To serve, spoon the sauce in the center of each plate. Place the crusted fillets in the center of the sauce. Garnish with chives. Serve immediately.


In a saucepan, over medium heat, combine the shallots and wine. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt, cayenne, hot sauce and Worcestershire. Strain through a fine-mesh sieve. Place back in the saucepan and add the shallots, capers and tomatoes. Stir well and keep warm.

Recipe courtesy Emeril Lagasse, 1999


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