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Potato Crusted Gulf Fish




Source of Recipe


from a cousin in New Orleans. La.


List of Ingredients




1/2 cup plus 2 Tablespoons oilve oil
1/2 cup small diced yellow onions
salt
freshly ground black pepper
4 cups sliced assorted Exotic mushrooms
(such as shiltakes, chantrelles, black trumpets, oyster, lobster )
1 Tablespoon chopped garlic
1/2 pound prosociutto ham, julienne
1 Talbespoon finely chaopped fresh parsley leaves
Drizzle of white Truffle Oil
4 fillets ( ablut 6 to 8 oz.) pompano Essence
4 teaspoons Dijon mustard
2 large Idaho potatoes, peeled and passed through the
potato threader, soaking in cool water.
1 1/2 cups Lemon Butter Sauce ,receipe follows.





Recipe



Preheat the oven to 400 degrees. In a saute pan, over medium heat, add 2 Tablespoons of the olive oil. When the oil is hot,add the onions.Season with Salt & Pepper. Saute for 1 minute,or until slightly wilted. Add the mushrooms. Season with salt and pepper. Saute for 2 to 3 minutes. Add garlic, prosciutto and parsley. Continue to saute for 1 minute. Remove from the heat and drizzel the relish with the truffle oil. Set aside. Season the fillets
wth Essence. Rub 1 teaspoon of the mustard over each fillet,
covering completely. Drain the potatoes into 4 equal piles.
Wrap each fillet with one pile of the potatoes, tightly. Cover
the potatoes with damp cloth until ready to use. Repeat the
process until all of the potatoes are crusted. In a large oven-
proof saute pan, heat the remaining oil. When the oil is hot,
carefully lay the fillets in the hot oil. Pan fry for 3 to 4 minutes
on the first side, or until the crust is golden.
Filp the fillets over and place the pan in the oven.
Cook for 4 to 6 minutes. Remove from the oven. To serve,
spoon the sauce in the center of each plate. Place the crusted
fillets in the center of the sauce. Spoon the relish over the
fillets. Seve Immediately.