TIP OF THE DAY: Potato Crusted Fish | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Potato Crusted Fish – THE NIBBLE Blog – Adventures In The World Of Fine Food
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

TIP OF THE DAY: Potato Crusted Fish

After we jad this delicious potato-crusted cod at Blaue Gans restaurant in New York City, we created our own version at home.

You can use cod, halibut or other thick, flaky white fish. Blaue Gans set the fish atop a cucumber, yogurt and tarragon salad. You can use any vegetables or grain.

There are variations of potato crust that use potato flakes or mashed potatoes. But to look as pretty (and get as crunchy) as this, you need to grate long slices of fresh potato. You also must use a nonstick pan so the potato crust doesn’t stick.

You need to coat the fish with a flavored paste so the potato crust will adhere. This recipe uses pesto. You can also make a garlic or wasabi paste*.

And, you can “go gourmet” by making parsley and/or carrot oil, a few drops of flavored olive oil, or a bit of carrot or red bell pepper purée.

   

potato-crusted-cod-blauegansNYC-230
A beauty: potato-crusted cod. Photo courtesy Blaue Gans | NYC.

 
RECIPE: POTATO-CRUSTED COD

Ingredients For 4 Servings

  • 4 cod fillets, 6 ounces each
  • 4 tablespoons pesto
  • 2 russet potatoes, peeled into strips and squeezed dry
  • 2 tablespoons olive oil
  •  
    For The Parsley Vinaigrette†

  • 1/2 cup fresh flat-leaf parsley
  • 3 ice cubes
  • 4 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1-1/2 teaspoons fresh lemon juice
  • Pinch of sugar
  • Salt and pepper to taste
  •  
    *Mix 1/4 to 1/2 teaspoon wasabi paste with 4 tablespoons mayonnaiseor full-fat plain yogurt.

    †Recipe adapted from Chef Michael Schlow.

     

    box-grater-230
    Use a box grater to cut thick strips. Photo courtesy Cuisipro.
      Preparation

    1. PREPARE the vinaigrette: Blanch the parsley in a saucepan of boiling water for 30 seconds. Drain, rinse, squeeze dry and pat with paper towels to remove remaining moisture. Transfer to a blender, add the ice cubes and 1 tablespoon of olive oil. Blend until smooth. Transfer to a bowl and whisk in the remaining olive oil, vinegar, lemon juice and sugar. Season with salt and pepper to taste.

    2. PREHEAT the oven to 400°F.

    3. GRATE the potatoes and squeeze out all the excess water. If the potatoes are wet, they will not get crisp.

    4. SPREAD one side of each fillet with 1 tablespoon of pesto. Press the grated potato onto the pesto.

    5. HEAT the olive oil in a nonstick pan. The oil is hot when it flows smoothly over the bottom of the pan and glistens. It you’re not certain that it’s hot enough, add a small piece of garlic or onion. It will sizzle immediately when the oil is hot enough.

     
    6. PLACE the fish potato side down in the pan. Cook undisturbed for 5 minutes.

    7. MOVE the fish to a baking pan, potato side up. Bake in the oven for 5-6 minutes, depending on the thickness of the fillet.
      




    Comments are closed.



    © Copyright 2005-2019 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.