Potato Wrapped Corvina

Most times a meal is planned standing in front of a supermarket counter. At least this one was. I had no fish on my shopping list, but I found myself ordering and excepting a package of the nicest looking white fish I have seen in my Shop-Rite in a long time.

The corvina looked fresh and was priced right. Since we both love snapper and The Nudge had a Potato Crusted Snapper in Key West, I decided to give it a try.

For those who have never heard of corvina is has a mild, sweet taste with firm, large flaked flesh which is pinkish when raw but cooks up white. The flesh resembles Snapper. In South America Corvina is regarded as a prime table fish and is very popular for ceviche.
Perfect for wrapping in thin slices of potato.

I have made potato encrusted fish before but never posted a recipe.

You have two choices on the potato crust, grated or slices. The slices give a better presentation and a more successful one. It is simple and impressive, good enough for guests.
Can be prepared ahead and then baked in an oven as you are eating the appetizers, leaving you time to enjoy the company.

The key to successful wrapping is to slice them paper thin. They need to be pliable enough to surround the fish. If the slices do not cooperate, nuke them on a platter for 2 minutes. Just make sure to let them cool before Handling. It might take a few tries to get the wrap down, but once you do, you will find it an easy project.

I think this technique is a lovely way to serve a fish fillet. The crusty potato shell works well with the creaminess of the white fleshed fish. You might never serve a naked fillet again. The kids will love it.

Best thing of all, is the control over the potato amount. Four thin slices is an allowable amount for a diabetic diet and the fact that it is fried and not baked is even better.

The sauce was a basic wine, mustard and cream sauce and any vegetable would work well, just keep it light because you want the lovely flavor of the fish to shine through.

Potato-Crusted Corvina
Serves 4

* 1 pound firm white fish (MahiMahi, Grouper, Snapper, Monkfish, Catfish)
* 1 large starchy potato (Idaho, Yukon Gold, Red potato, Boiling potato, or the New potato)
* Salt & Pepper
* 2 shallots, sliced
* 1 tablespoon canola oil
* 1 tablespoon butter
* 1/2 cup white wine
* 1 tablespoon Dijon
* 1/4 cup cream
* Parsley for garnish

1. Slice the potato longways and as thin as you can, I suggest using a mandolin or V-Slicer. They should be transparent. Soak them in a bowl of cold water. Lay two slices side by side, overlapping the edges by 1/2" on a sheet of waxed paper. To the long end overlap 2 more slices, these at least 1" overlapping. You should have 4 slices, 2 side by side and two tip to tail. Salt & pepper them. Place the fillet at the tip end and roll and wrap till the fillet is totally covered. Using the waxed paper around the fillet as if it was a sandwich and place in the refrigerator for at least 30 minutes. Repeat with each fillet.

2. Heat a cast iron pan or frying pan until hot. Add oil and place two wrapped fillets carefully into pan. Cook on each side for about 4 minutes, turning carefully. They should be crisp and browned. Remove to a baking pan and keep warm in a 250° oven while you cook them all.

3. Up the temperature in the oven to 400° and roast for 20 minutes.

4. In the same frying pan that you used to cook the fish, add the butter and saute the shallot until softened. Add the wine and simmer until it reduces to a few tablespoons. Whisk in the mustard, the cream and boil until it thickens to a light sauce. Add parsley before spooning over fillets.



















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