Makes 1 serving
1 small russet potato, sliced into 1/16 inch disks
1/8 tsp kosher salt, plus more for seasoning
1/2 cup sliced leek, about 1/4 inch thick (rinse under cold running water)
2 tbsp water
2 tsp extra-virgin olive oil
1 tsp capers, chopped
1 tsp minced parsley
1 tsp lemon juice
1/2 teaspoon lemon zest
1 4-6 ounce halibut filet
2 tbsp dry white wine
Thread the potatoes through the center on a wooden skewer. Make sure to leave a small space between each one. Season lightly with 1/8 teaspoon kosher salt.
Place over a large bowl so the potato slices are suspended in air. Microwave on high for 3-5 minutes or until they start to brown. Remove from microwave and set aside.
For the tartar sauce, place leeks along with water on a microwave safe plate and cover tightly with plastic wrap. Microwave on high for 3-3 1/2 minutes or until leeks are soft. Remove from microwave and set aside. Take caution as plate will be hot!
Place halibut filet on a microwave safe plate, season with a pinch of salt and pour white wine around. Cover tightly with plastic wrap and microwave on high for 3-4 minutes. Fish will steam and be fully cooked.
Meanwhile, combine the cooked leeks, extra-virgin olive oil, capers, parsley, lemon juice, lemon zest and a pinch of salt.
Once halibut has finished cooking, remove with caution from the microwave. Remove plastic wrap, garnish with leek mixture and serve with chips on the side. Enjoy immediately.