potatoes halibut garlic

earthy potatoes the color of an Aegean sky
silken paint spread on a porcelain canvas

piquant bulbils strewn across a Skordalia triptych
like stray pearls from a necklace that has come undone

Poseidon offers fish from the depths of a torrid ocean of oil
they emerge blistered and weightless as ghosts

caught up in the fantasy I imagine
[only for a moment] that I've made something new
something original

foolish me it's only fish and chips

skordalia

200g red bliss potatoes, peeled and cut into 1/2" dice
200g purple potatoes, peeled and cut into 1/2" dice
100g extra virgin olive oil
7g garlic, thickly sliced
salt
50g french bread, trimmed of crust and soaked in milk
25g white wine vinegar
25g red wine vinegar
garlic bulbils

Place the red bliss potatoes in a bowl and drizzle with 10g of olive oil. Add half of the garlic and a sprinkle of salt. Toss well, then pack into a bag and vacuum seal. Repeat with purple potatoes. Sous-vide at 85C/185F for 45-60 minutes or until very tender when pressed.
Empty the contents of the red bliss potatoes into food processor and add half of the remaining olive oil. Process until smooth. Squeeze excess milk from bread and add to processor along with white vinegar. Process until smooth and fluid, adding some of the milk if too thick. Season with salt. Repeat with purple potatoes, using the remaining ingredients and the red vinegar. 
To serve, screen the skordalia through a stencil onto plates or serve in separate bowls. Sprinkle garlic bulbils over top.

halibut crisps

115g halibut, cut against the grain into 1/4" thick slices
rice flour
salt
peanut oil for deep frying

Season halibut with salt on both sides. Lay out a sheet of plastic wrap on a flat surface. Cover with a thick dusting of rice flour. Place a slice of halibut over top of rice flour and generously dust top with additional flour. Cover with another sheet of plastic wrap and pound until paper-thin, adding more rice flour if necessary. Repeat with remaining fish slices. Cut pounded slices into 2" discs with round cutter.
Heat a pot of oil for deep frying to 190C/375F. Fry discs for 1-2 minutes, or until crisp but still pale.
Serve with skordalia. If desired, sprinkle with dehydrated, pulverized kalamata olives and cinnamon basil stems.