Try this Horseradish-Crusted Grouper with Old-Fashioned Mashed Po Pt1 recipe, or contribute your own.
Suggest a better descriptionPreparing the Chive Oil: Puree the chives and oil in an electric blender until very smooth. Refrigerate in a squeeze bottle or covered jar, where it will keep for about 2 weeks. The Crust: Remove the peel from a portion of the horseradish and rub the peeled area through the coarse side of a grater. Turn 3/4 cup of the grated horseradish into a flat dish with the crumbs and mix in the herbs. Whisk the milk and eggs together and pour into a second dish. Spread the seasoned flour in a third dish. Coating the Fish: It is the top side of the fish that gets the coating because the top has a more attractive shape; this is the side where the bone--not the skin--was. Season this side of each fillet with salt and pepper. Dredge this top side only in the flour shaking off the excess; coat the same side with the eggs and milk, and finally drop into the crumb mixture, pressing firmly to make sure it adheres. Set on a tray, cover with plastic wrap, and refrigerate until cooking time. Preparing the Crisp Julienne of Leeks Garnish: Cut the root end off the leeks and cut the white part into 3 1/2-inch lengths. Halve lengthwise, and cut into fine julienne. Drop into cold water, leave a moment, lift out with your hands (leaving any sand behind), and gently squeeze out excess water; fluff up. Heat 2 inches of peanut oil to 325 degrees in a frying pan and drop in the leeks. Let them cook slowly, until the bubbling stops, about 5 minutes. Remove with a skimmer and drain on paper toweling. The leeks do not brown; they remain light and crisp, with a hint of sweetness. The Mashed Potatoes: Preheat the oven 300 degrees. Bring 4-qts. of water to the boil in a kettle and add 1 tablespoon of Kosher salt. Add the potatoes and boil slowly for about 20 minutes, until just tender. Drain the potatoes thoroughly, place on a baking pan, and set uncovered in the oven to dry out, shaking and tossing several times. Remove the potatoes from the oven and puree through a vegetable mill into a large saucepan (Chef Patrick prefers the vegetable mill to the potato ricer). Season with salt and pepper, then begin beating in pieces of butter with a wooden spoon, alternating with little additions of hot milk. Check seasoning, and keep warm in a double boiler with cover ajar--it needs air circulation. Cooking the Fish: continued in part 2
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Serving Size: 1 Serving (1896g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2717 | ||
Calories from Fat: 2470 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 274.5g | 366 % | |
Saturated Fat 33.9g | 170 % | |
Monounsaturated Fat 150.4g | ||
Polyunsanturated Fat 72.1g | ||
Cholesterol 2117.4mg | 652 % | |
Sodium 715.4mg | 25 % | |
Potassium 761.9mg | 20 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 5.8g | ||
Protein 64.2g | 92 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2717
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