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

Ingredients

• 1 tablespoon olive oil
• 1 large shallot, minced
• 1 tablespoon lemon grass, minced
• 1 teaspoon ginger, minced
• 1 teaspoon garlic, minced
• 3 cups clam stock
• 3 tablespoons coconut milk
• 1 tablespoon fresh basil, julienned
• 4 tablespoons chilled, unsalted butter, cut into pieces
• 2 tablespoons unsalted butter, melted
• 2 Idaho® potatoes (12 to 14 ounces each), peeled
• salt
• cracked black pepper
• 1 teaspoon unsalted butter
• 1/2 teaspoon minced garlic
• 1/2 teaspoon green onion, finely sliced and cut on the bias
• 1/4 cup Portuguese sausage, 1/4-inch diced (or substitute another spicy sausage, such as chorizo)
• 1/4 cup red bell pepper, 1/4-inch diced
• 1/4 cup Waimanalo corn kernels (or substitute sweet corn)
• 3/4 cup shelled edamame
• pepper
• 2 teaspoons unsalted butter
• 4-2 ounce Kona crab claw (meat only, or crab meat or your choice)
• 4-1/2 inch thick halibut filets, 3 to 4 ounces each (or substitute halibut, sea bass, red snapper, or other favorite fish)*
• black pepper
• 2 tablespoons oil
• 4 ounces limu, Hawaiian seaweed (or substitute seaweed salad)
• 4 teaspoons masago caviar