INGREDIENTS:2 Idaho® Potatoes, cut into shoestrings on mandoline
2 lbs. cod, cut into 4 fillets, 6-8 oz. each
Curry Oil for Frying:
2 qts. peanut oil
½ cup curry powder
½ cup turmeric
Moroccan Glaze:
2 ½ cups honey
2 cups rice vinegar
1 cup ketchup
1 cup 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
½ cup chopped fresh coriander
1 tsp. salt
Watercress Salad:
as needed, watercress
as needed, lemon juice
as needed, olive oil DIRECTIONS:For curry oil: Steep on low flame for ½ hour, then strain through cheesecloth. Heat oil to 300°F, and fry shoestrings until crispy.
For Moroccan glaze: Combine all ingredients in a saucepan. Bring to a boil. Reduce by half. Strain and reserve. Spice glaze (reduce sweetness).
For watercress salad: Top watercress with lemon and oil. Place on top of fish. SERVINGS:4 servings From:Park Avenue Cafe, Chicago PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION
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