For anyone with food intolerances: No corn, dairy, grains, refined sugars, legumes or soy in these recipes! Just delicious food you'll want to make and eat. I'll be adding more recipes and pictures occasionally, so please, bookmark this page and check back regularly.
Wednesday, February 27, 2013
Potato Wrapped Haddock (or Halibut or Cod)
Ohmigosh are these are so good, my husband ate three of them LOL. Make the infused olive oil the night before, and please don't skip it. It really makes the potatoes and fish sing! I was going to make a lemon garlic aioli to go with this, but that would have been a mistake, overpowering the other flavors. Serves 4 (usually).
4 6-oz pieces of haddock, halibut or cod, about 3/4" to 1" thick. Don't buy the frozen packages that don't show the actual pieces as they might be too thin for the required cooking time
Parchment paper (Do not use cling wrap! the potatoes will stick to it and you'll have a mess on your hands)
Thoroughly dry the pieces of fish with paper towels so the olive oil and potatoes will stick and sprinkle with salt. Very thinly slice the first potato, using a mandoline or very sharp knife. Lay them out on a piece of parchment paper, edges overlapping, like this:
Brush the potato slices with oil and sprinkle with kosher salt. Put the piece of fish on the potatoes
and using the parchment paper to help you, wrap the potatoes around the fish. Press down firmly to get the potatoes to stick to the fish.
Repeat with each piece of fish, slicing the next potato only once you need it. Put them on a plate to chill and set the potatoes, and if you need to do more than one layer, use parchment to separate the layers. Chill for 1 hr but no longer: the salt will draw water out of the potatoes, which will help them to brown, but you don't want them to be sitting in a pool of starchy water, as they would if you leave them longer.
Heat just enough of the oil to cover the bottom of a non-stick skillet, at just over medium heat, until it's hot and rippling. You don't need a ton of oil, and if you use too much, it will splatter like crazy. Season the top of each haddock wrap with salt. Cook the fish a few pieces at a time, so you don't overcrowd the pan, 3-4 minutes per side depending on how thick the fish is, turning carefully with a wide spatula. Use a second spatula to hold the top of the fish in place as you turn it over. Add a couple more TB of oil after the first batch if you need to.
Drain the cooked fish parcels on paper towels and carefully - so they don't fall apart - transfer to plates. Yummy!