Here, we have fish fillets covering one side with overlapping potatoes, like tiles on a roof, like potato fish scales. The idea is not mine and I’m happy to share that famous French Chef Paul Bocuse came up with the original idea.
I am Greeking it up with a bed of braised greens and the flavours are ideal for fish – olive oil, lemon zest, anise flavouring from some tarragon. The real challenge with this dish and brown the potato scales then to carefully remove the fish from the pan without disturbing the pretty pattern.
Enter Chef Caitlin, who’s recipe showed an easy yet brilliant technique where you place a sheet of parchment on top of the potato scales then place in a pan, brown and easily remove the fish, invert and remove the parchment. The rest is easy, just finish in the oven with potato-side up!
I served this dish just over a week ago at my last Greek Supper Club at Skara Restaurant in Montreal and the over 50 guests loved the appearance and taste of this dish. Follow my instructions, you can make this too!
Potato Crusted Fish on Braised Greens
For the braised greens
4 tsp. finely chopped tarragon
1 large Yukon gold potato, peeled and thinly sliced with a mandoline
For the braised greens
3 cups swiss chard, thoroughly rinsed
3 cups chicory or endives, thoroughly rinsed
1/4 cup olive oil
1 medium onion, sliced
3 cloves of garlic, minced
1 Tbsp. tomato paste
3 cups arugula or baby spinach, rinsed
salt and pepper
lemon juice to taste
For the fish
extra virgin olive oil
4 – 6oz. fillets (cod, grouper, halibut)
sea salt and fresh ground pepper
4 tsp.lemon zest
- Fill a pot halfway with water and once boiling, and salt and the swiss chard and chicory. Boil for 2-3 minutes or until al dente. Strain and blanche in cold water, strain.
- In a large pot, add olive oil, onions, garlic and sweat for 5 minutes. Add tomato paste, cook for a 1minute. Add the strained greens and stir to heat through. Take off the heat, add arugula/baby spinach stir in and add lemon juice, adjust with salt and pepper.
- Rub your fish with olive oil and season with salt, pepper, lemon zest, tarragon. User a small, round cutter or other sharp object) to cut small potato scales out of the slice.
- Toss in olive oil and arrange in a pattern on top of fish as such: line overlapping slices of potatoes in a row along the width of the fish, continue down the length of the fish until you reach the other end.
- Heat a large skillet to medium-high heat. Cut some parchment paper into squares that are 1 1/2 times large than the fillet’s surface and place each on top of the potatoes. Add a little oil into the pan and place the fish parchment side down and brown for 2-3 minutes.
- Carefully remove the fish from the pan and invert (parchment side up. Allow to cool and remove and discard the parchment (you should have nicely browned potato scales on the fish). Finish in a preheated 425F oven for 10-12 minutes or until fish is opaque. Serve on bed of warm braised greens and pair with a Domaine Sigalas Santorini, also avaialable at SAQ stores in Quebec (SAQ code 11034302 $24.80).
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