Preheat the oven to 400 degrees.
Peel potatoes and pass through a turning mandoline (see Notes); soak in cool water.
Season the fillets with salt and pepper. Rub 1 teaspoon of the mustard over each fillet, covering completely. Wrap each fillet with 2 pieces of the proscuitto ham.
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 fillets are crusted.
In a large, oven-proof saute pan, heat the 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, place the crusted fillets in the center of the plate. Garnish with chives. Serve immediately.
A turning mandoline (sometimes called a turning slicer) creates mounds of light vegetable ribbons or "pasta" style noodles. Frequently seen on cooking shows, it's a great device for creating fine strips and spirals of vegetables very quickly.
If you don't have one, your options are to use one of those turning apple parers, hand-spiral cut them if you have a bit of skill with a paring knife, or just then layer on thinly sliced rounds of potatoes, slightly overlapping them. You can also grate the potatoes by hand using the large holes on grater and pack tightly on fillets using a spatula. When you fry the grated ones, slide carefully into the oil, taking care to keep crust intact.
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|Serving Size: 1 Serving (600g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 87 (15%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 130.6mg||40 %|
|Sodium 1160.2mg||40 %|
|Potassium 2622mg||69 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 28.3g|
|Protein 88.9g||127 %|
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Calories per serving: 594
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