Preparation:
TOPPING DIRECTIONS:
GRATE the potatoes using the large holes of the grater.
PAT the fish dry with paper towels. Season the fish lightly with salt and white pepper. Generously spread one side of each fillet or steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side). Cover the mustard with enough grated potatoes to coat entirely. Cover the fish with plastic wrap and press the grated potatoes down onto the fish very firmly and tightly. Remove the wrap and season the potatoes with salt and white pepper.
PREHEAT oven to 425ø F.
HEAT the olive oil in an ovenproof, nonstick frying pan.
WHEN HOT, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust.
SAUTÉ for 2 to 3 minutes until the potatoes are golden brown. Flip the fish carefully to the other side and finish cooking in the oven for about 5 minutes, or until the center of fillet is opaque in color.
SERVE with the Chive and Scallion Sauce.
CHIVES and SCALLION SAUCE DIRECTIONS:
HEAT the olive oil in a saucepan, then add the scallions and saut‚‚ for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture.
REMOVE from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper. |
