Ingredients

2 large potatoes
4 1-inch thick red snapper fish fillets
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Zucchini Garnish
1 medium zucchini
1 tablespoon peanut oil
1 tablespoon soy sauce

2 tablespoons virgin olive oil
2 tablespoons peanut oil
2 tablespoons chopped fresh parsley

Directions

1. Preheat the oven to 400 degrees F.

2. Peel the potatoes, and thickly slice them lengthwise using a mandoline. You should have about 50 thin slices. Wash the potato slices, drain off the water, and pat dry with paper towels.

3. Place four pieces of plastic wrap on the table. Arrange six overlapping sliced of potato in the center of each square, and place a piece of fish on top. Sprinkle with salt and pepper. Arrange another six slices of potato, also overlapping, on top of the fish, and fold the plastic around them so they are completely wrapped. Refrigerate until ready to cook being careful not to make them too far ahead or the potatoes will discolor or cook immediately.

4. Cut the zucchini into 2 inch chunks, then into 1/8 inch slices, and finally, into a julienne. Spread the zucchini out on a cookie sheet and place in a 400 degree F oven for 5-6 minutes to soften. Transfer the zucchini to a bowl, and toss with the 1 tablespoon of peanut oil and with the soy sauce.

5. At cooking time, divide the 2 tablespoons each of olive oil and peanut oil between two nonstick skillets, and place over medium heat. Carefully unwrap the potato-fish packages, and, with a large spatula, transfer them to the skillet, placing two in each skillet. SautÈ for 5 minutes. Carefully turn and sautÈ for 5 minutes or until the potatoes are nicely browned.

6. To serve, arrange the zucchini in a circle to border the plate, and place the fish in potato jackets in the center. Sprinkle with the parsley, and serve.
Jacques Pepin uses red snapper in this dish, but you can use any fresh fish fillets. Remember to serve this dish strait from the pan while the potatoes are still crisp.
Red Snapper in Potato Jac
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