3 large Idaho potatoes
cup Tabasco sauce
Juice of 5 lemons
1 Tbsp salt
1 tsp white pepper
6 drum fillets or other firm flaky fish
Black pepper to taste
1 cup seasoned flour for dredging
1 cup clarified butter *
6 thyme sprigs, for garnish
3 lemons cut into wedges
Peel and shred potatoes with processor or cheese grater. (Frozen hash browns might be an option.) Toss shredded potatoes in a large bowl with lemon juice, Tabasco, 1 Tbsp salt and white pepper. Set aside.
Season fillets with salt and pepper or your favorite Creole seasoning. Divide potato mixture in half. Create 6 equal portions from half the mixture. Squeeze excess liquid from potatoes and lay out 6 portions of potatoes on parchment paper or cookie sheet, shaping them to the length of each filet. Dust each filet in seasoned flour and place each on top of the potatoes. Divide the remaining mixture of potatoes into six portions, squeeze out excess liquid and place on top of each filet.
Heat cup of clarified butter into two oven proof skillets on high heat. When pans are hot, lift filets carefully from parchment paper into skillet. Once all fillets are in, reduce heat to medium and saut 3-4 minutes then gently flip the filets and continue cooking 3-4 minutes until golden brown. (Depending on thickness of filet you may have to finish in 350 oven.)
Thyme Beurre Blanc:
1 cup dry white wine
2 Tbsp lemon juice
1 Tbsp chopped shallots
1 Tbsp chopped garlic
1 Tbsp black peppercorn
3 sprigs fresh thyme
1 lb salted butter, cut into pieces
Add wine, lemon, shallots, garlic, peppercorns and thyme to small sauce pan and simmer over medium heat until reduced by 1/3. Whisking constantly begin adding butter one piece at a time until all is incorporated into the sauce. Remove from heat and strain sauce discarding solids. Drizzle sauce onto serving plate before placing the crusted fillet.
*I have substituted cup olive oil in each skillet for clarified butter with good result.