Potato Crusted Local Fish Recipe
Creamy Risotto Style Couscous | Charred Carrot Lobster Sauce
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Ingredients
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Potato Crust
Fish
Couscous
Charred Carrot Lobster Sauce
Method
Potato Crust Preparation
- 1
Prepare the Potatoes
Peel and grate the russet potatoes. Place them in a clean kitchen towel and squeeze out excess moisture.
- 2
Mix the Ingredients
In a bowl, combine the grated potatoes with melted butter, salt, pepper, and grated Parmesan cheese.
- 3
Form the Crust
Preheat the oven to 400°F (200°C). Spread the potato mixture onto a baking sheet lined with parchment paper, forming a thin crust. Bake for 25-30 minutes or until golden brown.
Fish Preparation
- 4
- 5
Cook the Fish
Heat a skillet over medium-high heat. Cook the marinated fish fillets for about 3-4 minutes on each side until cooked through and flaky.
Couscous Preparation
- 6
Cook the Couscous
In a saucepan, bring vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
- 7
Add Cream and Cheese
Stir in heavy cream and grated Parmesan cheese. Season with salt and pepper to taste.
Charred Carrot Lobster Sauce Preparation
- 8
- 9
Make the Sauce
Add lobster stock and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Blend until smooth.
