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Potato Crusted Rockfish with Buttered Cabbage, Mustard Cream and Sherried Beets

4 servings

Ingredients for the Fish

6-ounce rock fish fillets
2 Idaho potatoes
1 teaspoon lemon juice
1 tablespoon clarified butter
salt and pepper to taste

Ingredients for the Mustard Creme Fraiche

1/2 cup creme fraiche
1/4 cup Dijon mustard
1/4 cup whole grain mustard

Combine all ingredients and keep cold.

Ingredients for the Cabbage and the Beets

1 large cabbage head, cut into 1 & 1/2-inch squares
2 tablespoons butter
3 to 4 large beets
2 tablespoons sherry vinegar
2 tablespoons walnut oil
salt and pepper to taste

Ingredients for the Red Onions and the Swiss Chard

2 red onions, sliced julienne
1 tablespoon walnut oil
2 heads Swiss chard
2 tablespoons butter
salt and pepper

Method for the Fish

Peel the potatoes and grate on a box grater. Immediately toss with the lemon juice to help avoid oxidation. Hand squeeze to dry as much as possible, and toss with the clarified butter and season with salt and pepper.

Cover each fish fillet with some of the grated potato to form a crust when cooked. Heat a saute pan over medium heat. When hot add a little oil and carefully lay the fish, potato side down, into the pan and cook until golden brown. Then turn and cook the other side. If the fish is not cooked through it can be finished in a 350 F. oven till done.

Method for the Cabbage and Beets

Cook the cabbage with the butter until wilted and sweet but still holding in a bit of water. Season with salt and pepper and set aside.

Roast the beets in a 375 F. oven until cooked through and tender, about 1 hour. Set aside until cool enough to handle.

Peel the beets and dice into 1/4-inch pieces. Season with sherry vinegar, walnut oil, salt and pepper

Method for the Onions and Swiss Chard

Toss the onion in the walnut oil and season with salt and pepper. Place on a cookie sheet and roast in a 350 F. oven until tender and golden brown. Wilt the Swiss chard in a bit of water and the butter, and season with salt and pepper. This should be done at the last minute.

To serve, spoon a serving each of the cabbage and beets and the red onions and Swiss chard on the bottom of each plate. Place a piece of fish on top of the vegetable medley and drizzle the entree with the creme fraiche.