Ingredients Jump to Instructions ↓

  1. 20 Chives cut into 2-inch pieces

  2. 1 cup Canola oil

  3. For the grouper and crust

  4. 4- to 5-inch

  5. ; of fresh

  6. ; horseradish

  7. 2 1/2 cup Crumbs from dry French bread; (crust included)

  8. 1 tablespoon Chopped parsley

  9. 1 tablespoon Chopped fresh rosemary

  10. 1 tablespoon Chopped fresh thyme

  11. cup Milk

  12. 2 Eggs

  13. 2 cup flour,

  14. ; teaspoon salt, 3/4

  15. ; teaspoon freshly

  16. ; ground pepper)

  17. 6 Grouper fillets;

  18. 7 ounce each ; halibut, sole, or ; red snapper)

  19. Salt

  20. Canola oil; for cooking

  21. 4 Medium-sized leeks;

  22. 1-inch

  23. ; circumference)

  24. Fine fresh peanut oil

  25. 1 tablespoon Kosher salt; plus more for ; seasoning the

  26. ; potatoes

  27. 2 1/2 pounds Yukon Gold potatoes;

  28. ; potatoes), peeled

  29. ; and quartered

  30. Freshly ground black pepper

  31. 1 Stick unsalted butter; diced (4 ounce)

  32. 2 cups Hot milk; more if necessary

Instructions Jump to Ingredients ↑


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

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

  4. The Crust:

  5. 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.

  6. Coating the Fish:

  7. 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.

  8. 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.

  9. 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.

  10. The Mashed Potatoes:

  11. 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:

  12. continued in part 2


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