Friday, August 3, 2012

fish fillet encrusted in shredded kitchen! kitchen!

Fish Fillet Encrusted In Shredded Potato

With Sauteed Apples And Sour Cherries
(This dish was inspired by Jacque Pepin on one of his cooking shows)
Well, I said to myself, I could do that and make it my own, so I did.
This dish is so simple to make yet lusciously delicious and satisfying. The interplay of the crunch of the potato as you make your first bite - then the fresh sweet taste of the fish, and the sweet and sour taste of the sauteed apples and sour cherries lingers with you - making your eyes roll with satisfaction. Looking at this dish, you'd think that I labored for hours in the kitchen. Truthfully, not at all! I made this in less than an hour. This dish serves 2.

Fish Fillet Encrusted In Shredded Potatoes:
3 medium size white fish fillet (any white fish like cod or haddock) - cut into 3's depending on the size of fish...season with salt and black pepper and sprinkle a tablespoon of flour; set aside.
1 egg beaten
1-2 large russet potatoes - shredded; squeeze out the water and set aside in a large bowl. (do not salt the potatoes or you will draw out more water from it). Add a tablespoon of flour to the shredded potatoes; add some roughly chopped flat leaf parsley and the beaten egg. Mix thoroughly.
Heat a large cast iron pan with 4 tablespoons of vegetable oil and preheat your oven to 375F.
Gather about a tablespoon of the shredded potatoes and flatten it on your palm; put one piece of the fillet on top and cover it with another layer of shredded potato and pat lightly. Just like making a sandwich. Slowly drop the encrusted fish into the hot oil to brown and cook. Wait for the sides to turn golden brown before slowly flipping it. Takes about 2-3 minutes on each side. Transfer all the browned potato covered fish into a lined baking sheet; sprinkle some salt and bake for another 10 minutes to continue cooking.

Sauteed Apples and Sour Cherries Salsa:
2 Gala apples or granny smith - cored and cut in cubes
2 tablespoons roughly chopped dried sour cherries
2 tablespoons butter
A dash of salt
A squeeze of half a lemon
1 tablespoon of sugar
a dash of nutmeg
A drizzle of Calvados (apple brandy) ---optional
Use the same cast iron pan used on the potatoes. Remove the oil and add 2 tablepoons of butter, followed by the apples, and the rest of the ingredients. Mix until the apples have carmelized and browned a little. Drizzle with Calvados and allow the alcohol to evaporate. Add a small pat of butter and stir. Serve over the encrusted fillet.

No comments:

Post a Comment