Poached Halibut with Baby Potato Salad

Directions

1. 1
   Portion the fish into 6 ounce pieces and season with salt and pepper.
2. 2
   In a large pot, add your oil, coriander seeds and thyme.
3. 3
   Warm up to 190 degrees and slowly put in your fish fillets.
4. 4
   Make sure the fish is submerged in oil and if it's not, add a little more to cover.
5. 5
   Cook until you see the fish turning white and feels firm to the touch, approximately 10-12 minutes.
6. 6
   Remove with a spatula onto a plate until ready to serve.
7. 7
   Rinse the potatoes and place them in a large pot with the bay leaf, peppercorns, thyme, garlic, and enough cold water to cover by 2 inches.
8. 8
   Season well with salt and bring to a boil for 2 minutes, until just knife-tender.
9. 9
   Remove from the heat and allow the potatoes cool in the liquid.
10. 10
    Drain the potatoes and cut in half.
11. 11
    Cool potatoes completely and mix with mayo, sauteed onions, calabrese peppers, scallions, and red wine vinegar.
12. 12
    Season to taste with salt and pepper.
13. 13
    Finish by plating a fillet on top of a serving of potato salad and spooning a little of the caviar on top of the fish.