INGREDIENTS

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

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