|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.
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.