Potato crusted gulf fish with a grilled mushroom relish

Yield: 4 servings

Measure Ingredient
½ cup Plus 2 tablespoons olive
\N \N Oil
½ cup Small diced yellow onions
\N \N Salt
\N \N Freshly ground black pepper
4 cups Sliced assorted Exotic
\N \N Mushrooms (such as shiitakes
\N \N Chantrelles,
\N \N Black trumpets, oyster,
\N \N Lobster etc.)
1 tablespoon Chopped garlic
½ pounds Prosciutto ham, julienne
1 tablespoon Finely chopped fresh parsley
\N \N Leaves
\N \N Drizzle of White Truffle
\N \N Oil
4 \N Fillets (about 6 to 8
\N \N Ounces) pompano
\N \N Essence
4 teaspoons Dijon mustard
2 larges Idaho potatoes, peeled and
\N \N Passed through the potato
\N \N Threader,
\N \N Soaking in cool water
1½ cup Lemon Butter Sauce, recipe
\N \N Follows

Preheat the oven to 400 degrees F. 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 and pepper. Saute for 1 minute, or until slightly wilted. Add the mushrooms. Season with salt and pepper.

Saute for 2 to 3 minutes. Add the garlic, prosciutto and parsley.

Continue to saute for 1 minute. Remove from the heat and drizzle the relish with the truffle oil. Set aside. Season the fillets with Essence. Rub 1 teaspoon of the mustard over each fillet, covering completely. Drain the potatoes. Season with salt and pepper. Divide the potatoes into 4 equal piles. Wrap each fillet with one pile of the potatoes, tightly. Cover the potatoes with a 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. Flip 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. Serve immediately.

Yield: 4 servings


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