Lasagna of Idaho® Potato with Halibut and Lemon Grass Curry Sauce

Lasagna of Idaho® Potato with Halibut and Lemon Grass Curry Sauce

Roy Yamaguchi
Newport Beach, Calif.

"Potatoes are a comfort food that everyone can relate to, and they can also introduce diners to new flavors because they are so versatile."


Lemon Grass Curry Sauce:

Idaho® Potatoes:

Corn Mixture:


Kona Crab Claws:



*Chef Yamaguchi prefers moi.


Lemon Grass Curry Sauce:
  1. Heat the oil in a small, non-reactive saucepan, over medium heat. Add the shallots, lemon grass, ginger and garlic, sautéing until a golden brown, 30 to 50 seconds.
  2. Pour in the clam stock and coconut milk and reduce liquid by slightly more than half, approximately 1 1/3 cups. (This could take 30 to 40 minutes).
  3. Remove from the heat, whisk in the basil and chilled butter. Reserve.
Idaho® Potatoes:
  1. Preheat oven to 375ºF.
  2. Lay a piece of parchment paper on a sheet pan and lightly brush with a little of the butter. Cut each potato into eight, 1/8-inch thick rectangles, 2 inches wide by 3 inches long (a total of 16 slices). Place each piece on the parchment paper and lightly brush each slice with butter.
  3. Season with salt and pepper, place another piece of parchment over the potatoes. Transfer to the oven and bake for 10 to 15 minutes until slightly browned and tender. Reserve.
Corn mixture:
  1. Melt the butter in a sauté pan over medium heat.
  2. Add the garlic, green onion and sausage, sautéing for 30 seconds.
  3. Add the bell pepper and corn, cooking an additional 1 1/2 minutes. Reserve.
  1. Melt the butter in a sauté pan, add the edamame, season with salt and pepper and heat through. Reserve.
Kona Crab Claws:
  1. Heat the butter in a small sauté pan over low heat, add the crab and heat through. Reserve.
  1. Prepare the fish by slightly flattening the filets to even them out, if necessary. Season with salt and pepper.
  2. Heat the oil in a large sauté pan over medium-high heat. Add a filet with the skin side down, pressing down on the fish with a metal spatula on the fish for 10 seconds.
  3. Continue with each filet in the same manner. Cook 1 to 2 minutes, until golden brown, turn the fish over and finish cooking another minute or so. Remove from the heat and immediately start the plating process.
To serve:
  1. For each serving, lay one piece of the potato on the bottom of a large pasta-style bowl.
  2. Spoon out 2 tablespoons of the edamame on the potato.
  3. Cover with another slice of potato and cover that with 1 tablespoon of the corn mixture. Lay another slice of potato and arrange the crab meat on top.
  4. Place the fourth layer of potato on top and add the sautéed fish.
  5. Add 2 to 3 tablespoons of sauce to the bowl, garnish with the limu and caviar and serve immediately.