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Potato Crusted Gulf Fish

Source of Recipe

cousin


List of Ingredients

1/2 cup plus 2 Tablespoons olive oil
1/2 cup small diced yellow onions
salt
freshly ground black pepper
4 cups sliced assorted exotic mushroom(such as shiltakes, chantrelles, black trumpets, oyster,lobster)
1 tablespoon chopped garlic
1/2 pound prosociutto ham, julienne
1 tablespoon finely chopped fresh parsley leaves
drzzle of white Truffle Oil
4 fillets (about 6 to 8oz.) pompano essence
4 teaspoon Dijon mustard
4 large Idaho potatoes, peeled and passed through the potato threader, soaking in cool water.
1 1/2 cups LEMON BUTTER SAUCE , recipe follows.


Recipe

Preheat the oven to 400 degrees. In sautepan, over meduim heat, add 2 tablespoons of olive oil. When the oil is hot,
add the onions. Season with salt & pepper. Saute for 1 minute,or until slightly wilted. add muchrooms, season with salt and pepper. saute for 2 to 3 minutes. add garlic, prosciutto and parsley. continue to saute for 1 minute. remove from heat and drizzel the relish with truffle oil. set aside. season fillets with essence. rub 1 teaspoon of the mustard over each fillet, covering completely. drain the potatoes into 2 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 large ovenproof saute pan, heat the remaing 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.
flip the fillets over and place the pan in the oven.
cook for 4 to 6 minutes. remove from oven. to serve, spoon the sauce in center of each plate. place the crusted fillets in center of the sauce. spoon the relish over the fillets. serve immedialely

LEMON BUTTER SAUCE on next page.