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1
Place potatoes in a large pot and cover with lightly salted water.
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2
Bring to a boil and cook until tender when pierced with a knife.
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3
Meanwhile, in a small skillet, combine 1 tablespoon olive oil and 1/2 clove sliced garlic.
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4
Saute over low heat until lightly golden, then add anchovy and 1/4 teaspoon thyme leaves.
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5
Transfer to a small food processor and add olives, 1 tablespoon olive oil and 1 teaspoon cold water.
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6
Puree until smooth and season to taste with white pepper; set aside.
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7
When potatoes are tender, drain and put through a food mill or mash them.
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8
Return to pot and place over low heat.
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9
Stir with a wooden spoon until potatoes start to stick to pot, then slowly add milk, 2 tablespoons olive oil and 1/2 pound butter.
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10
Stir until very smooth, then season to taste with salt and pepper.
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11
Set aside and keep warm.
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12
In a medium saucepan, combine remaining 2 tablespoons olive oil with 3 cloves sliced garlic.
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13
Saute over medium heat until garlic is aromatic.
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14
Add shallot and saute until translucent.
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15
Stir in peppers, 1 teaspoon salt and sugar.
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16
Reduce heat to low, cover and cook for 2 minutes.
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17
Add chicken stock and saffron; simmer, partially covered, until peppers are tender, about 8 minutes.
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18
Puree in a food processor, blender or with an immersion blender, and pass through a fine sieve.
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19
Transfer to a small pan and season with cayenne and salt to taste.
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20
Add 2 tablespoons butter and whisk or blend until frothy.
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21
Set aside and keep warm.
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22
Heat oven to 350 degrees.
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23
Season halibut fillets with salt and pepper to taste.
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24
Place a large ovenproof skillet over medium-high heat and add grapeseed oil.
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25
When oil is hot, add fillets presentation-side down.
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26
Cook for 1 minute on stove top, then place in oven for 5 minutes.
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27
Remove pan from oven and return to stove top on medium heat.
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28
Add remaining 1 1/2 tablespoons butter to pan.
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29
When it starts to foam, add remaining 2 cloves garlic and sprigs of thyme.
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30
Baste fish with butter for 1 minute.
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31
Remove fillets from pan when undersides are golden brown.
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32
To serve, place a large spoonful of potatoes in middle of four wide-rimmed plates or shallow soup bowls.
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33
Top with a halibut fillet, seared-side up.
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34
Place a spoonful of olive mixture on each fillet.
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35
Bring bell pepper emulsion to a boil and whisk until foamy, then pour around potatoes.
