Swordfish with Potato Scales,Eggplant and Mushrooms Berkeley

 There were some little round white eggplant and some Japanese sized ones and I cooked them in butter with ponzu and a Korean dipping sauce that came in a green square plastic tub. I can't read the name. It's in Korean.

 Exchange the ice water, pat dry and dip in melted butter, top the fish,

 Put parchment on top of fish, cover in plastic and refrigerate to set the butter.  Cook in skillet with parchment on bottom to hold the potato rounds in place.

 Flip and remove the parchment paper.  Cook through on other side.

Mushrooms and eggplant

FISH FILETS WITH POTATO SCALES

POSTED DECEMBER 14, 2005

(Filets de Poisson en Écailles Croustillantes) French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.

SERVES 2

Ingredients

8 tbsp. butter, melted

2 large floury potatoes, peeled

2 (8-oz.) black sea bass filets

Salt and freshly ground black pepper

3 tbsp. extra-virgin olive oil

Instructions

Put butter into a bowl and set aside. Slice potatoes lengthwise on a mandoline into 1⁄16"-thick slices. Working in batches, stack 3–4 potato slices and cut out 70–80 rounds with a 1 1⁄2" round cookie cutter. Put potato rounds into butter, coating them completely, and set aside.

Season filets with salt and pepper, then transfer to a tray, skin side up. Lay potato slices on top of filets in an overlapping pattern to simulate fish scales, covering surface of fish completely. Drizzle remaining butter from bowl over "scales". Refrigerate until butter is firm, 1 hour.

Heat a large nonstick skillet over medium heat until very hot. Add oil, then fish, potato side down. Press on filets with a long spatula to keep fish from buckling. Cook until potatoes are golden and crisp, 5-6 minutes. Carefully turn fish with spatula and cook for 1 minute. Season to taste with salt. Serve with lemon and garnish with parsley, if you like.

Note: try using a parchment paper on bottom of pan to aid in keeping potato flakes intact.

Posted by routs: 

On Great British Menu S10 North West Fish course

Chef Eve Townson use two small squares of parchment paper on her Cod w 'scaled' thin potato slices

when she sautéed them.

then peeled off the sheets and had a stunning look of cooking.

I have not seen this before but Im betting its not new. 

Mushrooms Berkeley from "The Vegetarian Epicure" by Anna Thomas (posted on Eg: Elaina A 

1 lb. fresh mushrooms

2 medium bell peppers

1 onion

1/2 C butter

Sauce:

2 TBL Dijon mustard

2 TBL Worcestershire sauce

1/2 C brown sugar

3/4 C mellow red table wine

fresh-ground black pepper

seasoned salt

Wash the mushrooms and unless they are quite small, cut each one in half. Wash and seed the bell peppers and cut them into ~1" squares. Peel and chop the onion. Melt the butter in a large saucepan and saute the onion in the it until transparent.

Prepare the sauce:

Mix together the mustard, brown sugar and Worcestershire sauce until you have a perfectly smooth paste. Add the wine, season with lots of pepper and a little salt. Stir well.

When the onion is clear, add the mushrooms and peppers to the pan and saute a few minutes, stirring often. As the mushrooms begin to brown and reduce in size, add the wine sauce.

Simmer the mixture over a medium flame for about 45 minutes, or until the sauce is much reduced and thickened. The mushrooms and peppers will be very dark and evil looking, but irresistible in flavor and aroma.