Potato Pizza with Halibut
- 700 grams Halibut fillet
- freshly ground peppers
- 6 Tbsps olive oil
- Juice (lemon)
- 2 garlic cloves
- 2 Tbsps Dill (finely chopped)
- 2 Tbsps parsley (finely chopped)
- 2 Tbsps Chervil (finely chopped)
- 1 ½ kilograms potatoes
- 1 egg
- 1 egg yolk
- 1 Tbsp cornstarch
- 800 grams tomatoes
- 250 grams Mozzarella
- 125 grams Parmesan (freshly grated)
- Dill (for garnish)
Cut fish fillet into small pieces and season with salt and pepper. Mix 4 tablespoons oil with lemon juice, squeeze garlic through a press into the oil and stir in the herbs. Coat pieces of fish with marinade and set aside, covered.
Rinse the potatoes, cover with water and season with salt. Cook over medium heat until tender, about 25 minutes. Drain potatoes, rinse, peel and press through the ricer into a bowl.
Knead potatoes with a little salt, egg, egg yolk and cornstarch. Coat the baking sheet with the remaining oil and spread the potato mixture evenly over it. Press into the pan.
Bake potato mixture in a preheated oven (225°C/approximately 425°F) about 20-25 minutes.
In the meantime, rinse tomatoes and cut into slices. Cut the mozzarella into small cubes.
Top the pre-baked dough with tomato slices and season with pepper and salt. Arrange the halibut pieces on the tomatoes and sprinkle the mozzarella cubes over the fish. Sprinkle with the Parmesan and drizzle with the fish marinade.
Reduce oven temperature to 200°C (approximately 400°F) and bake pizza an additional 35 minutes. If it browns too quickly, cover with aluminum foil. Garnish with dill and cut into pieces before serving.