horseradish-crusted grouper with old-fashioned mashed po pt1

FOR THE CHIVE OIL FOR THE CRISP JULIENNE OF LE FOR THE MASHED POTATOES Preparing the Chive Oil:

Pure'e the chives and oil in an electric blender until very smooth.

Refrigerate in a squeeze bottle or covered jar, where it will keep for about 2 weeks.

The Crust:

Remove the peel from a portion of the horseradish and rub the peeled area through the coarse side of a grater. Turn ¾ cup of the grated horseradish into a flat dish with the crumbs and mix in the herbs. Whisk the milk and eggs together and pour into a second dish. Spread the seasoned flour in a third dish.

Coating the Fish:

It is the top side of the fish that gets the coating because the top has a more attractive shape; this is the side where the bone--not the skin--was.

Season this side of each fillet with salt and pepper. Dredge this top side only in the flour shaking off the excess; coat the same side with the eggs and milk, and finally drop into the crumb mixture, pressing firmly to make sure it adheres. Set on a tray, cover with plastic wrap, and refrigerate until cooking time.

Preparing the Crisp Julienne of Leeks Garnish: Cut the root end off the leeks and cut the white part into 3½-inch lengths. Halve lengthwise, and cut into fine julienne. Drop into cold water, leave a moment, lift out with your hands (leaving any sand behind), and gently squeeze out excess water; fluff up. Heat 2 inches of peanut oil to 325 degrees in a frying pan and drop in the leeks. Let them cook slowly, until the bubbling stops, about 5 minutes. Remove with a skimmer and drain on paper toweling. The leeks do not brown; they remain light and crisp, with a hint of sweetness.

The Mashed Potatoes:

Preheat the oven 300 degrees. Bring 4-qts. of water to the boil in a kettle and add 1 tablespoon of Kosher salt. Add the potatoes and boil slowly for about 20 minutes, until just tender. Drain the potatoes thoroughly, place on a baking pan, and set uncovered in the oven to dry out, shaking and tossing several times. Remove the potatoes from the oven and pure'e through a vegetable mill into a large saucepan (Chef Patrick prefers the vegetable mill to the potato ricer). Season with salt and pepper, then begin beating in pieces of butter with a wooden spoon, alternating with little additions of hot milk. Check seasoning, and keep warm in a double boiler with cover ajar--it needs air circulation. Cooking the Fish:

continued in part 2