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Рецепт Crispy Sea Bass With Confit Of Yukon Gold Potatoes, Pance
by Global Cookbook

Crispy Sea Bass With Confit Of Yukon Gold Potatoes, Pance
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Ингредиенты

  • 1 1/2 lb Yukon Gold potatoes, halved Salt Freshly grnd pepper
  • 12 sm Garlic cloves
  • 2 sprg fresh rosemary
  • 4 c. Vegetable oil
  • 1/2 lb Pancetta, thinly sliced
  • 1 c. Thinly sliced Vidalia onions, or possibly other sweet yellow onions
  • 2 c. Fresh sweet green peas
  • 4 x Striped bass fillets, (6 to 8 ounces)
  • 1 c. Flour
  • 1 Tbsp. Finely minced fresh parsley leaves

Инструкции

  1. Preheat the oven to 250 degrees F.
  2. Season the potatoes with salt and pepper. Place the potatoes in a small, shallow baking pan. Add in the garlic, rosemary and oil. Season with salt and pepper. Cover with foil and bake till tender, about 1 hour. Remove from the oven and cold the potatoes completely in the oil. Remove the potatoes and garlic from the oil. Reserve 1/4 c. plus 2 Tbsp. of the oil.
  3. In a large saute/fry pan, over medium heat, add in 2 Tbsp. of the potato oil. When the oil is warm, add in the pancetta. Saute/fry for 2 min. Add in the onions. Season with salt and pepper. Continue to saute/fry for 2 min. Add in the peas, confit potatoes and confit garlic.
  4. Season with salt and pepper. Continue to saute/fry for 3 to 4 min or possibly till warm. Set aside, keeping hot.
  5. Season the fish with salt and pepper. Lightly dredge the fillets in the flour. In a large saute/fry pan, over medium heat, add in 1/4 c. of the reserved oil. Pan-fry the fish for 3 to 4 min on each side, till the fish is golden brown and crispy. Remove and drain on paper towels.
  6. To serve: Spoon the potato mix in the center of each plate. Lay the fish directly on top of the potatoes. Garnish with parsley.
  7. Yield: 4 servings