Preparation:
Season each fillet with Essence. Lightly brush each fillet with the Dijon
mustard. Pass each halved potato through the potato threader or grate
potatoes using a box grater. Place the threaded potatoes in a mixing bowl
and
season with salt and pepper. Divide the threaded potatoes into 4 portions.
Wrap each fillet with each individual portion of the threaded potatoes. Wrap
the fish like a package. Wrap crosswise first and then lengthwise. Wrap the
crusted fish tightly in a cloth napkin. This will secure the potato to the
fish. In a large saute pan, heat the olive oil. When the oil is hot, saute
the fish for 3 to 4 minutes on each side, or until golden. Remove from the
pan and drain on a paper-lined plate. |
