Around the World in 80 Bottles - Fish with Potato Puree скачать в хорошем качестве

Around the World in 80 Bottles - Fish with Potato Puree

Fish: 4 6-8 ounce fillets of white fish (corvina, halibut, striped bass, etc.) 2 t. spice (I use Emily G's That Girl Sure Likes to Fish) 2 c. white wine ½ c. olive oil Potatoes: 2 potatoes, cut into 1-inch cubes 2 c. Qimiq or heavy cream 2 c. Milk Salt and pepper to taste 1 T. olive oil 1 T. butter 1 bunch leeks 1 bottle Ecker Zweigelt Boil enough water to cover the potatoes; add potatoes and cook extra long to make them super-soft, about 30 minutes (you cannot overdo this). Drain potatoes and rinse them off to remove extra starch. Run potatoes through a food mill or a blender to puree and add cream and milk, along with salt and pepper. Put back on heat until ready to serve. Meanwhile, heat oil and wine to a simmer. Dust fish fillets with spices and poach 2 at a time in oil mixture. Slice leeks, light parts only, into slices, and warm olive oil and butter on medium heat. Saute leeks for 2-5 minutes until browned. Spoon potatoes into bowls, top with fish, and drizzle with a Tablespoon of poaching liquid. Serve with leeks on top and a glass of Zweigelt.