| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | French | Gma4 | 1 | Servings |
INGREDIENTS
| 20 | Chives cut into 2-inch | |
| pieces | ||
| 1 | c | Canola oil |
| For the grouper and crust | ||
| A, 4- to 5-inch piece | ||
| of fresh | ||
| horseradish | ||
| 2 1/2 | c | Crumbs from dry French |
| bread crust included | ||
| 1 | T | Chopped parsley |
| 1 | T | Chopped fresh rosemary |
| 1 | T | Chopped fresh thyme |
| 1/2 | c | Milk |
| 2 | Eggs | |
| Seasoned flour, 2 cup | ||
| flour 1 1/2 | ||
| teaspoon salt 3/4 | ||
| teaspoon freshly | ||
| ground pepper | ||
| 6 | Grouper fillets, 7 ounce | |
| each or | ||
| halibut sole or | ||
| red snapper | ||
| Salt | ||
| Freshly ground black pepper | ||
| Canola oil, for cooking | ||
| 4 | Medium-sized leeks, 1-inch | |
| circumference | ||
| Fine fresh peanut oil | ||
| 1 | T | Kosher salt, plus more for |
| seasoning the | ||
| potatoes | ||
| 2 1/2 | lb | Yukon Gold potatoes, or |
| baking | ||
| potatoes peeled | ||
| and quartered | ||
| Freshly ground black pepper | ||
| 1 | Stick unsalted butter, diced | |
| 4 ounce | ||
| 2 | c | Hot milk, more if necessary |
INSTRUCTIONS
Preparing the Chive Oil: Pure'e the chives and oil in an electric blender until very smooth. Refrigerate in a squeeze bottle or covered jar, where it will keep for about 2 weeks. The Crust: Remove the peel from a portion of the horseradish and rub the peeled area through the coarse side of a grater. Turn 3/4 cup of the grated horseradish into a flat dish with the crumbs and mix in the herbs. Whisk the milk and eggs together and pour into a second dish. Spread the seasoned flour in a third dish. Coating the Fish: It is the top side of the fish that gets the coating because the top has a more attractive shape; this is the side where the bone--not the skin--was. Season this side of each fillet with salt and pepper. Dredge this top side only in the flour shaking off the excess; coat the same side with the eggs and milk, and finally drop into the crumb mixture, pressing firmly to make sure it adheres. Set on a tray, cover with plastic wrap, and refrigerate until cooking time. Preparing the Crisp Julienne of Leeks Garnish: Cut the root end off the leeks and cut the white part into 3 1/2-inch lengths. Halve lengthwise, and cut into fine julienne. Drop into cold water, leave a moment, lift out with your hands (leaving any sand behind), and gently squeeze out excess water; fluff up. Heat 2 inches of peanut oil to 325 degrees in a frying pan and drop in the leeks. Let them cook slowly, until the bubbling stops, about 5 minutes. Remove with a skimmer and drain on paper toweling. The leeks do not brown; they remain light and crisp, with a hint of sweetness. The Mashed Potatoes: Preheat the oven 300 degrees. Bring 4-qts. of water to the boil in a kettle and add 1 tablespoon of Kosher salt. Add the potatoes and boil slowly for about 20 minutes, until just tender. Drain the potatoes thoroughly, place on a baking pan, and set uncovered in the oven to dry out, shaking and tossing several times. Remove the potatoes from the oven and pure'e through a vegetable mill into a large saucepan (Chef Patrick prefers the vegetable mill to the potato ricer). Season with salt and pepper, then begin beating in pieces of butter with a wooden spoon, alternating with little additions of hot milk. Check seasoning, and keep warm in a double boiler with cover ajar--it needs air circulation. Cooking the Fish: continued in part 2
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”