Looking through some previous Five Friday Finds, I found this recipe on the very first "Five Friday Finds." I wanted to make it then, but I never got around to it. Well, I had some fish fillets and potatoes on hand, so I thought I'd give it a try now!
I have to admit, wrapping fish fillets in potatoes takes a while to get the hang of, but once you've got the method down, it's not tooooo hard. (I'm still working on my technique.) The important thing is to slice your potatoes very, very thinly. Some recommend a mandoline or slicer, but I'd actually recommend a vegetable peeler. I find I can get thinner slices using a vegetable peeler than a mandoline or slicer.
At this point, you might wonder, "Why bother with all this complexity?" I know I did on my many failed attempts. For me, once I got started, I wanted to master the technique (or at least give it a passable attempt.) The potatoes also form a crispy layer around your tender fish, protecting it from getting too dry during cooking. It's almost like fish and chips all together!
Yield: 2 servings
|2||potatoes, sliced very, very thinly||longer potatoes work better|
|2||fish fillets||just about any white fish will work|
|1/8 cup||dill, minced|
|1/8 cup||parsley, minced|
|1 clove||garlic, minced|
|1 tablespoon||lemon juice|
- Gather all materials.
- Combine dill, parsley, garlic, capers, lemon, and 1/2 tablespoon oil, forming the sauce. Set aside.
- Briefly cook the potato slices until soft.
- Arrange potato slices in an overlapping pattern.
- Pour a quarter of the sauce down the middle of the potatoes.
- Place one fillet over sauce and pour another quarter of the sauce on top.
- Fold potato slices over, wrapping the fish. Interweave the ends.
- Repeat for other fillet.
- Cook fish in a pan until potatoes are a crispy golden brown and fish is done.