Potato Wrapped Fish Fillets Recipes

POTATO-CRUSTED HALIBUT

Steps:

• In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pepper flakes and fennel seeds. Bring to a boil then turn the heat off and let it sit for at least 1 hour. (*Big tip: This can be done ahead and used for LOTS of different things.)
• Using a mandoline, slice 1 potato extremely thin, (paper thin), in elongated rounds. Lay a piece of parchment paper on a clean, dry work surface. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales. Brush the potato "scales" with the infused oil and sprinkle with salt. Season the halibut with salt. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help facilitate the rolling. Press to compact and really adhere the potatoes to the fish. Brush the outside of the potatoes with the infused oil to seal the potatoes and to prevent the potatoes from turning brown, this will also help make a nice tight "fish package". Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.
• To cook the fish:
• Add the infused olive oil to a large nonstick saute pan until the bottom is generously covered and bring the pan to a medium-high heat. Season the fish with salt and add to the pan. Cook the fish on both sides for 3 to 4 minutes frequently spooning the excess oil over the fish to "baste" it. The potatoes should be crispy golden brown and very well flavored and the fish will be succulent inside its crispy "scales". Transfer to serving plates and serve.
• This will make a fish lover out of anyone!

PANCETTA-WRAPPED FISH WITH LEMONY POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the potatoes in a pan of water and boil for 10-12 mins until tender. Add the beans for the final 2-3 mins. Drain well and slice the potatoes in half. Tip into a roomy baking dish and toss with the olives, lemon zest and oil. Season well.
• Season the fish and wrap with the pancetta or bacon. Place on top of the potatoes. Bake for 10-12 mins until cooked through, then add a squeeze of lemon juice and scatter with tarragon before serving.

POTATO-WRAPPED HALIBUT

Steps:

• Halve potatoes lengthwise. Using a very sharp knife or mandolin, slice potatoes lengthwise into paper-thin rounds.
• Lay a piece of parchment paper on work surface; arrange potato slices, slightly overlapping, to form a 5-by-7-inch rectangle on parchment; season with salt and pepper.
• Place one fish fillet on potato rectangle. Using the parchment paper, wrap one side of the potatoes around the fish, pressing to adhere. Top with three parsley leaves. Wrap remaining side of potato rectangle around fish and over parsley, pressing to adhere. Carefully remove parchment paper and discard. Repeat process with remaining potatoes, fish fillet, and parsley.
• Heat olive oil in a large nonstick skillet over medium-high heat. Pat potatoes dry with a clean towel and add fish, parsley side down; cook, turning, until potatoes are golden and crisp on all sides, 2 to 3 minutes per side. Remove from heat and serve immediately with beurre rouge sauce.

POTATO CRUSTED COD RECIPE - (4.3/5)

Steps:

• Several hours before preparing the fish, place the olive oil in a small heavy-bottom sauce pan. Add thyme (I tie it up in a bundle with kitchen string for ease) bay leaves, lemon zest (use a potato peeler to create large pieces), garlic, fennel seed, and red pepper. Bring slowly to a boil. Reduce heat and simmer 5 minutes. Remove the pan from the heat and allow to stand for 1 hour before straining for use. Using a mandoline slicer, slice 1 potato as thin as possible (slices should be thin enough to read through). To prevent the potatoes from turning brown, prepare only one filet at a time. Do not rinse the potatoes, the natural starches will help to hold the potatoes together. Lay the potato slices out on a piece of parchment paper, overlapping by about half to make a mat that is roughly 4″ x 6″. Brush the potatoes with the infused olive oil. Lightly salt. Lightly sprinkle a fillet with salt and pepper on both sides. Place the fish in the center of the mat, and using the parchment paper fold the right side over the filet. Use the paper to lightly press the potatoes on to the fish. Carefully peel back the paper and repeat the process with the left side, pressing to seal the potatoes around the fish. Lightly brush the outside with the infused oil. Transfer on to a piece of plastic wrap and roll just tight enough to hold everything in place. Refrigerate for at least 1 hour before cooking. When ready to prepare, heat a large skillet over medium-high heat. Add the infused oil so that the bottom of the pan is generously coated. When the oil is shimmering, add the fish and cook for about 3 -4 minutes, carefully turn the fish and cook for another 3 - 4 minutes. Use a spoon to "baste" the fish with the infused oil as it cooks. This will help to create the crisp "fish scale" crust. When potatoes are golden brown, the fish will be ready. Transfer to a plate and serve. I would suggest a side salad with a bit of tang or acid to compliment the fish. Enjoy!

LE CIRQUE'S POTATO-WRAPPED TRUFFLED COD

Steps:

• Melt 2 pieces of the butter. Toss the potatoes with the melted butter and season with 1 teaspoon salt and pepper to taste.
• Season the cod with 1 teaspoon salt and a few grinds of pepper. Lay out 4 10-inch squares of plastic wrap on the counter. On each square lay enough slices of potato to fully surround the cod. Place 1 fillet on each square and lay 3 slices of truffle on each. Wrap the cod in the potato slices, cover with plastic wrap and refrigerate for 1 hour.
• Boil the wine, shallots and thyme together for 20 to 30 minutes, until reduced to half a cup. Strain through a very fine sieve. Whisk the cream into the reduced wine. Over a low flame bring the wine and cream to a boil. Remove from heat. Whisk 6 pieces of butter into the sauce, 1 piece at a time. Return to very low heat if necessary to fully incorporate the butter into the sauce. Season with 1/4 teaspoon salt, 1 pinch of sugar and fresh pepper. Remove from heat, cover and keep warm.
• Melt 2 pieces of butter in a skillet. Add the leeks and cook over medium heat until soft about 10 minutes. Season with 1/2 teaspoon of salt and pepper to taste. Remove from heat, cover and keep warm.
• Preheat the oven to 400 degrees. Place a nonstick pan over medium heat and heat the remaining butter until very hot. Add the fish and cook for 2 1/2 minutes per side, until the potatoes are browned. Bake for 5 minutes and serve on a bed of leeks with a drizzle of sauce.

POTATO WRAPPED FISH FILLETS

Steps:

• Slice potato with a mandolin to get uniform, extra thin slices. For each serving arrange about 8 slices of the potato on a flat surface so that there are 2 rows of 4 slices each, slightly overlapping. Season with salt and pepper to taste.
• Lay the fish fillet down the center of the potatoes slices. Bring up both sides of the potatoes to form a packet. The potato will "stick" to the fish. Sprinkle with paprika.
• Heat enough oil in a skillet to coat bottom of pan over medium high heat. If using garlic or onion, sauté 1 or 2 minutes and remove if desired (you can also leave them in). Cook potato-fish packet 3 minutes on each side.
• Serve over sautéed spinach, arugula, or broccoli rabe.

POTATO WRAPPED PACIFIC COD WITH A GRILLED LEEK, RED BLISS AND PURPLE PERUVIAN POTATO AND LOBSTER SALAD

Steps:

• Preheat the duck fat to 260 to 270 degrees F. Preheat the oven to 300 degrees F. Preheat the grill over medium-high heat.
• Add the potato slices to the hot oil and blanch for about 1 minute. Strain onto a baking sheet. Spread them out to cool evenly and let sit until cool enough to handle.
• Place a large piece of plastic wrap out on work surface. Overlap the blanched potatoes creating a bridge connecting the pieces together making it big enough to fit 2 pieces of the Pacific cod. Season the fish fillets with salt on both sides and add to the potatoes perpendicular to the direction of the potatoes. Using the plastic wrap, fold and tuck the potatoes around the fish. Wrap the whole piece with the plastic wrap to bond.
• Place a large nonstick pan over medium heat and add 1/2 cup duck fat. Once heated, add the fish, in batches if needed, seam-side down and season with salt. Let it brown for about 2 minutes then flip. Add the thyme and butter to the pan. Allow the butter to melt and baste fish to add more flavor and moisture to the fish and potatoes. Place the whole pan into the oven for 4 to 5 minutes to cook through.
• Drizzle extra-virgin olive oil on the cleaned leeks, sliced potatoes and the split lobster tail. Season with salt and place onto the grill and cook until tender, about 4 to 5 minutes.
• For the vanilla bean and tarragon vinaigrette: To a bowl, add the vanilla seeds, juice of 1 blood orange, minced shallots, pinch salt, splash champagne vinegar and whisk in about 1/2 cup extra-virgin olive oil so its 2 parts oil, 1 part vinegar.
• Remove the lobster from the shell and chop. Chop the potatoes and leeks and add all to the vinaigrette bowl. Add the tarragon and season with salt and freshly cracked black pepper and gently toss to combine.
• Remove the fish from the oven and place onto a clean surface. Slice in half. Place a large spoonful of the potato salad onto the plate. Top with 1 piece of fish and drizzle with some of the dressing. Season with a pinch of sea salt.

POTATO-WRAPPED SALMON 2

Steps:

• Instructions 1. Pat down the salmon fillets with a paper towel to remove excess moisture. In a small bowl, mix the oregano, parsley and garlic. Evenly spread the spice rub on each fillet. Sprinkle each fillet with salt and pepper. Set aside while potatoes are prepared. 2. Halve the peeled potatoes lengthwise. Using a mandoline slicer, cut the potatoes into long, paper-thin strips. 3. Set out a piece of plastic wrap on the work surface, and lay out 5-6 potato slices in the center of the wrap, lined up in a row, overlapping slightly. Form another row in the same way, with the ends of this second row slightly overlapping the short ends of the first row, forming a rectangular shape. Sprinkle the potato slices with salt and pepper. 4. Pat the fish fillets dry once more, and place a fillet across the overlapped potato slices. Using the plastic wrap to help you, fold the loose ends of the slices over the fish to form a little bundle. Dab the overlapped ends with a bit of olive oil and press down to make them stick. Fold the rest of the plastic wrap over to keep the bundle shut, turn the bundle over to keep it from opening, and place in the fridge to firm up. Repeat with the rest of the potato slices and salmon fillets. 5. Let the bundles firm in the refrigerator for about 30 minutes. Once they've firmed (which should help the bundles stay shut), take them out of the fridge. Heat a heavy (preferably cast iron) pan over high heat. Coat the pan with 2-3 tablespoons of oil. Carefully unwrap the fish bundles from the plastic wrap and place in the pan, seam side down. Fry for about 4 minutes, flip, and fry the other side for 2-3 minutes more or until the fish is opaque in the center and the potato slices are lightly browned. 6. Serve immediately with a lemon wedge, a dollop of sour cream, and a pinch of chopped chives.