Ingredients

FOR THE HORSERADISH CRUST

2 Egg Yolks
2 Tbsp. Freshly squeezed lemon juice
1 Cup Vegetable Oil
2 Tbsp. Prepared Horseradish
1/2 Cup Fine plain bread crumbs

FOR THE BEET RELISH

3 small cooked beets (2 to 3 oz. each) - peeled and chopped (You can get can if you want)
1 Tbsp. Raspberry vinegar
1 Tsp. Salt
1 Tsp. Honey

FOR THE POTATOES

2 Large Yukon Gold Potatoes (a little over a lbs) - peeled

FOR THE HALIBUT

2 lbs. Boneless skinless Halibut
2 Tbsp. Vegetable Oil

FOR THE SPINACH

1 Tbsp. Vegetable Oil
8 oz. Spinach leaves, washed
1 Clove Garlic - minced

Method

1) Preheat oven to 375 degrees
2) To prepare the crust, place egg yolks and lemon juice in a food processor
3) Using steel blade, mix together. With the machine running, add oil in a steady stream
4) Season with Salt and Pepper, add the horseradish; then quickly add the bread crumbs. Process quickly then place in bowl, cover and put in the fridge until later
5) To prepare the relish, place the beets in a food processor and add the vinegar, salt and honey.
6) Using the metal blade, process for about 1 minute until finely chopped. Transfer to a bowl, cover and place in fridge until later
7) Slice the potatoes into very fine jullienne. You can deep fry the potatoes if you want, I think just baking them for about 20 minutes is better
8) To prepare the halibut, cut into 4 equal parts. Heat oil in an ovenproof skillet over high heat. Sear fish on FIRST side for about 3 minutes
9) Flip over and spread 1/4" of the horseradish crust over the halibut. Transfer to oven and cook for 6-9 minutes depending on the tickness of the fish
10) While the fish is cooking prepare the spinach. Heat oil in a skillet over high heat.
11) When the oil is hot add the spinach, salt, and garlic and cook for 3-4 minutes until the spinach wilts.
12) Transfer spinach to the center of the plate, add the halibut on top. Arrange the matchstick potatoes on top of the halibut and spoon the beet relish on both sides of the fish
13) Serves 4
14)Serve to greedy children.