Carrie’s Crispy Potato Crusted Fish & Lemon Dill Sauce

Print Print Without Images

carries crispy potato crusted fish and lemon dill sauce

For those of you that know my mom, Charlotte Lepp personally, you know that when she is passionate about anything food related, you bet that you will know about it! So it is no surprise that I have inherited her love of potatoes, butter and garlic (and lets be honest..white wine!). Imagine my excitement when I found a way to incorporate all of these favorites in one recipe! I love using as many fresh ingredients as I can, and as soon as local potatoes and herbs come to the market, this dish quickly follows for dinner. I have made it with salmon, halibut, and cod, all with amazing results.

Ingredients

Fish Ingredients:
4 medium fish fillets, skin removed
2 large potatoes, peeled and shredded (I used a food processor for this)
1 tablespoon flour
1 egg white
3 tablespoons Dijon mustard
1 tablespoon olive oil
3-4 tablespoons butter
salt & pepper to taste
1/2 tsp of lemon pepper
1/2 tsp parsley

Sauce Ingredients:
1/2 cup minced shallots
1 teaspoon minced garlic
1/2 cup dry white wine
Juice of one lemon
1/4 cup chopped fresh dill
1 teaspoon Dijon mustard
1/2 cup heavy cream
5 tablespoons unsalted butter, cubed
Salt and pepper

Method

Fish:

  1. Preheat oven to 350 degrees.
  2. In a large, shallow bowl combine shredded potatoes, flour, egg white, seafood seasoning, and salt and pepper.
  3. In another bowl, combine olive oil and mustard.
  4. Place fish in the mustard/olive oil mixture, coating it on all sides
  5. Place fish in potato mixture, mounding and shaping potatoes on top of the fish.
  6. In a large skillet (I used a cast iron), melt butter on medium high heat. Once skillet is hot and the butter is melted, add the fish, potato side down. Make sure there is enough space between the fish to cook (I cooked 2 at a time). After 4 minutes, or once potatoes have started to brown, flip the fish and cook another 3 minutes on the other side. Finish baking in the oven for 3-5 minutes

Sauce:

  1. In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil and reduce for 2 minutes.
  2. Whisk in the mustard and cream, continue to cook for 2 minutes.
  3. Whisk in the butter a cube at a time, until all the butter is incorporated.
  4. Season with salt and pepper and stir in the dill.
  5. Drizzle the sauce over the fillets. Garnish with whatever chopped green herbs you have on hand.