with Mashed Potatoes and Chive Oil
I once saw chef Patrick Clark make this using grouper when he was down in DC at the prestigous Hay-Adams across the street from the White House. Patrick has since moved back home to work at the Tavern on the Green. I love this recipe of his and often do this variation using striped bass, or rockfish. The recipe is really not as
elaborate as it seems - and it looks and tastes amazing.
2 egg, slightly beaten
1-1/2 cups grated horseradish root
1/3 cup chopped, fresh parsley
2 cups plain, dry bread crumbs
1-1/2 cups vegetable oil
Chives, one bunch, chopped
Oven preheated to 450
For the Chive Oil - mince one bunch of chives (save a few strands for a garnish later) and combine with 1-1/2 cups of vegetable oil OR puree both in a food processor. Either way you do it, allow the mixture to sit for several hours for the flavors to infuse. Strain out the chives and you have this great looking oil with a fresh, spring taste.
For the Mashed Potatoes - just do 'em up any way you're used to and like.
For the Rockfish - get a fresh horseradish root, a container of plain bread crumbs and some fresh parsley at the store. Chop the parsley to yield a 1/3 cup. Peel of the skin to the horseradish and run it along a cheese/vegetable grater to yield 1-1/2 cups. Combine the above with 2 cups of the dry bread crumbs. Dredge each filet in flour, then in some egg and then in the horseradish coating. The flour helps the egg to adhere to the fish, and the egg helps the coating to stick to it. Fry in 1/8 inch of oil to crisp on each side (about 2-3 minutes each side) and finish in the hot oven for 5 minutes.
To Serve - Place a huge dollop of mashed potatoes on the center of each plate. Lay the filet nearly on top of it so it sits at an angle and spoon a few tablespoons of the chive oil around the potatoes, so as to create a pool of green. Stick two strands of chive in the potatoes for a dramatic garnish to finish.