INGREDIENTS

INSTRUCTIONS

FOR THE CHIVE OIL
FOR THE CRISP JULIENNE OF LE
FOR THE MASHED POTATOES
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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