Loupe de Mer en croute du pomme de terre –Fish with potato crust
“This fish tastes better than candy.” Coming from a six year old, I took that as quite a compliment.
I grated the potato and squeezed out as much liquid as I could using cheesecloth. Add plenty of salt and olive oil. It didn’t bind so I added an egg. Top fish and cook in butter until golden and crisp. Turn out onto a baking sheet and finish in a hot oven. Serve with peeled zucchini ‘pasta’ – Sauté just to warm with desired seasoning, I think I used olive oil and lemon juice. Finish with herbs (a little mint works great with fish) and s +p.
A better way to do the potatoes is probably to boil them whole first and allow to cool and dry then grate. Next time…..
