Deep-fried Monkfish, Viennese-style, on a Creamy Potato-Mash SaladOctober 9, 2015 • By Great Chefs
Deep-fried Monkfish, Viennese-style, on a Creamy Potato-Mash Salad
By Great Chefs October 9, 2015
A simple and delicious dish: creamy potato salad is served with crisp golden fried fish. The crunchy coating on the fish contrasts nicely with the creamy, sharp-flavored potato salad.
- Creamy Potato-Mash Salad
- Potatoes - 1 pound, skin-on
- Dijon mustar - 1 tablespoon
- Red onion - 1 small, chopped
- Vinegar - 1 tablespoon
- Sour cream - 3/4 cup
- Mayonnaise - 3/4 cup
- Beef Stock (see Basics) - 1/3 cup
- Salt to taste
- Sugar to taste
- Deep-fried Monkfish
- Monkfish - 1-1/2 pounds (alt. grouper or snapper)
- Salt to taste
- Juice of 2 lemons
- Heavy (whipping) cream - 1/2 cup
- Flour - 1/2 cup
- Bread Crumbs - 1-1/2 cups
- Canola oil for frying
- Mache (mixed salad greens) - 1-1/2 cups, cleaned and dried
To make the salad: Put the potatoes in a large pot or saucepan and cover with water. Bring to a boil over high heat, reduce the heat to medium, cover, and cook until just tender. Drain and let cool slightly; peel and slice into 1/4-inch slices. Toss with the mustard, onions, and vinegar. Let cool to room temperature and toss with the sour cream, mayonnaise. Season with the beef stock, salt, and sugar.
To prepare the fish: Season the fish with salt and a squeeze of lemon juice. Lightly beat the eggs and cream together and place in a low-sided bowl. Place the flour in a low bowl, and the bread crumbs in another. Heat the oil to 360 F in a deep-fryer or large deep pan. Dip the fillets in the flour, then into the egg mixture, then dust with bread crumbs, pressing them into the fillets. Lower into the hot oil and fry until golden brown. Remove with a slotted spoon and drain on paper towels. Repeat until all fillets are cooked; do not crowd the fillets in the oil, and let the oil return to temperature before adding another fillet.
To serve: Place a scoop of potato salad in the center of each plate. Arrange three bouquets of mache around each plate, and one in the center of each. Place the fillets in the spaces between the greens.