Haco Potato/Herb Crusted Red Fish by Chef Klaus Mueller

Varies

Preparation

RED FISH
2 x 3 oz. red fish, season with Haco Belarom Herb seasoning and Villa Manadori lemon oil, dip in egg and roll in Haco croquette mix, fry with extra virgin olive oil and butter until moist – 3 minutes each side, golden brown. Garnish with pancetta, bulls blood lettuce and baby cucumbers.

POTATO RISOTTO
Sautee pancetta until tender, add diced onions, sautee until golden, add potatoes and stir, add white wine and chopped herb bring to a boil, add heavy cream and reduce until potato is al dente, add white pepper, and Hacomat, then 3 oz. of parmesan.

Setting

At your discretion.

Specialty Ingredients:

Veloutee Sauce
#682
6 / 24 OZ
$182.02
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Ingredients:

HACO BEURRE BLANC
• 4 oz. Haco Veloutee, add 3 cups of water, bring to a boil and remove from heat
• 2 oz. of whole butter
• ½ lemon juice
• ½ cup of dry Sherry
• 1 oz. of lemongrass pulp
• White pepper to taste

POTATO RISOTTO
• 4 oz. diced onion
• 1 lb. diced potato
• 4 oz. pancetta
• ½ cup of white wine
• 1 cup of heavy cream
• Chopped thyme (or any herb you like)
• 3 oz. grated parmesan