Whitefish with Sweet Potato "Scales", Sauteed Kale, White Wine Cream Sauce
For the Fish:
2 White Fish Filets
Salt, Pepper
1 Medium Purple Sweet Potato
2 Tbsp Unsalted Butter, Melted
Olive Oil
Season fish with salt and pepper. Peel potatoes and cut them in to very thin slices. Shape them in to scales using an apple corer. Dip each slice in butter and place on top of fish, overlapping each layer. Place in fridge for at least one hour, until butter has hardened. Preheat oven to 350 degrees. Heat oil in large skillet. Place fish, potato side down in hot oil. Let cook until golden, about 5-8 minutes. Carefully turn fish over using two spatulas and place on oven safe cooking sheet. Place in oven for 12-14 minutes, until fish is cooked through (depending on thickness). Serve on top of sauteed kale.
For the Sauteed Kale:
1/2 Tbsp. Olive Oil
1 Garlic Clove, Minced
1 Tsp. Red Pepper Flake
1/2 C. Chicken Stock
Salt, Pepper
1 Tbsp. Balsamic Vinegar
Heat olive oil in medium saucepan over medium heat. Add garlic and red pepper and cook until garlic is soft and beginning to turn a golden brown. Add chicken stock and kale and turn heat to high. Cover and let cook for about five minutes. Add salt and pepper to taste, then add vinegar. Serve immediately.
2 White Fish Filets
Salt, Pepper
1 Medium Purple Sweet Potato
2 Tbsp Unsalted Butter, Melted
Olive Oil
Season fish with salt and pepper. Peel potatoes and cut them in to very thin slices. Shape them in to scales using an apple corer. Dip each slice in butter and place on top of fish, overlapping each layer. Place in fridge for at least one hour, until butter has hardened. Preheat oven to 350 degrees. Heat oil in large skillet. Place fish, potato side down in hot oil. Let cook until golden, about 5-8 minutes. Carefully turn fish over using two spatulas and place on oven safe cooking sheet. Place in oven for 12-14 minutes, until fish is cooked through (depending on thickness). Serve on top of sauteed kale.
For the Sauteed Kale:
1/2 Tbsp. Olive Oil
1 Garlic Clove, Minced
1 Tsp. Red Pepper Flake
1/2 C. Chicken Stock
Salt, Pepper
1 Tbsp. Balsamic Vinegar
Heat olive oil in medium saucepan over medium heat. Add garlic and red pepper and cook until garlic is soft and beginning to turn a golden brown. Add chicken stock and kale and turn heat to high. Cover and let cook for about five minutes. Add salt and pepper to taste, then add vinegar. Serve immediately.
