Hash brown crusted orange roughy fish served with artichoke hearts and snap peas, Calabrian chile vinaigrette, and nectarine mostarda.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Idahoan Foodservice.
Click here to get FREE SAMPLES of Hash Browns from Idahoan Foodservice.
Hash Browns
INGREDIENTS
- Honest Earth® Hash Brown Shredded Potatoes
METHOD
- 10 minute refresh: Fill carton to fill line with 180-190f water. Reclose lid and stand at room temperature for 10 minutes.
Fish
INGREDIENTS
- Your choice of fish
- Honest Earth® Hash Brown Shredded Potatoes
- Cornstarch
- Water
METHOD
- Brush your fish filet with a mixture of cornstarch and water. The consistency should be like a glue.
- Add a small amount of hash into a hot pan and press the fish glue side down onto the hash browns. Sear until a crust forms.
- You can baste the fish with butter to speed up the cooking process or carefully flip onto flesh side of the fish and finish.
Calabrian Chili Vinaigrette
INGREDIENTS
- 10 ea. Calabrian chilis
- 2 cloves Garlic
- 1/3 cup White balsamic vinegar
- 1 tsp. Dijon mustard
- 1 cup Neutral oil
METHOD
- Place in a blender and puree until smooth and emulsified.
