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Curry Idaho Shoestring Potatoes with Roasted Cod
Recipe courtesy of Park Avenue Café, Chicago
Yield: 4 servings
Ingredients
- Curry Oil for frying
- 2 Idaho® Potatoes cut into shoestrings on mandoline
- 2# cods cut into 4 filets (6-8oz each)
Curry Oil
- 2 qt peanut oil
- 1/2 c curry powder
- 1/2 c turmeric
Moroccan Glaze
- 2-1/2c honey
- 2 c rice vinegar
- 1 c ketchup
- 1 c lemon juice
- 2 cinnamon sticks
- 5 star anise
- 3 cloves garlic, minced
- 1 tsp coriander seeds
- 1 tsp red-pepper flakes
- 1 tsp cardamom
- 1 tsp green peppercorns
- 1 tsp dried lavender, heaping measure
- 1 tsp chopped fresh ginger, heaping measure
- 1 tsp whole cloves
- 1 tsp mace
- 1/2 c chopped fresh coriander
- 1 tsp salt
Watercress Salad
- cress
- lemon juice
- olive oil
Directions
Curry Oil
- Steep on low flame for 1/2 hour then strain through cheesecloth
- Heat oil to 300F, fry shoestrings till crispy
Moroccan Glaze
- Combine all ingredients in saucepan. Bring to a boil. Reduce by half. Strain and reserve.
- Spice glaze (reduce sweetness)
Watercress Salad
- Toss cress with lemon and oil
- Place on top of fish
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