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BASS - Roasted Potato-Wrapped Haddock
Nb persons: 4
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| Roasted Potato-Wrapped Haddock DMN | |
| 1 tbsp (15 mL) | canola or vegetable oil |
| 2 medium | Yukon gold potatoes |
| 1 tbsp (15 mL) | Dijon mustard |
| 1 tbsp (15 mL) | mayonnaise |
| Salt and ground black pepper Dried thyme | |
| 1 1/4 lb (567 g) | haddock fillets,, (about 2 large fillets) |
Heat the oven to 400 F. Add the oil to a large cast-iron skillet (large enough to accommodate both haddock fillets in a single layer), then place the skillet in the oven to heat.
Meanwhile, use a mandoline or food processor fitted with the thinnest slicing blade to slice the potatoes into very thin rounds. The potato rounds should be as close to paper thin as possible. Set aside.
In a small bowl mix, together the mustard and mayonnaise. Set aside.
Remove the skillet from the oven and carefully cover the bottom of it with a single layer of potato slices, overlapping the edges slightly. Season the potatoes with a bit of salt, pepper and thyme.
Use paper towels to pat dry the haddock fillets, then brush the mustard-mayonnaise mixture over both sides of the fish. Place the haddock over the potatoes in the skillet, then arrange a second layer of potato slices over the fish, covering it entirely. Season the potatoes with salt, pepper and thyme, then mist them with cooking spray.
Return the skillet to the oven and bake for 14 minutes. Increase the oven to broil and cook for another 2 to 3 minutes, or until the potatoes are nicely browned. Divide the haddock into 4 pieces, being careful to leave the potatoes in place as you serve the fish.
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