Yield: 1 Servings
|2 larges||Potatoes; (about 1 lb)|
|4 \N||1\"-thick fish fillets; (4 oz each) from red snapper or blackfish or sea bass * note, I tasted it made with both salmon and tuna - salmon was the best|
|⅛ teaspoon||Freshly ground black pepper|
|2 tablespoons||Virgin olive oil|
|2 tablespoons||Peanut oil|
|2 tablespoons||Chopped fresh parsley|
1. preheat oven to 400 degrees
2. peel the potatos and thinly slice them lengthwise. *this was the most difficult part to do - he says you should get about 50 slices from the two potatoes!. Wash the potatoes, drain off the water, and pat the slices dry with paper towels.
3, places four pies of plastic wrap (each 6 inches square) on the table.
arrange six overlapping slices of potato in the center of each square and place a piece of fish on top. Sprinkle with salt & pepper. Arrange another six slices of potato, also overlaping, on top of the fish and fold the plastic around them so they are completely wrapped. Refrigerate until ready to cook (not too far ahead, or the potatoes will discolor) or cook immediately.
4. At cooking time, divide the 2 T each of olive oil and peanut oil between two nonstick skillets, and place over medium heat. Carefully unwrap the potato-fish packages and with a large spatula, transfer them to the skillets, placing two in each skillet. Saute for 5 minutes. Carefully turn (so the arrangment is not disturbed) and saute 5 minuts or until the potatoes are nicely browned. Sprinkle with parsley and serve.
*In his cookbook, the analysis says 18G of fat - not sure if you could reduce this by reducing the amount of oil used in frying - would think so.
Not something you would want to make every day, but good company dish.
Posted to Digest eat-lf.v097.n016 by Barb Rothenberger <brothenb@...> on Jan 17, 1998