E&E Stakeout Grill

POTATO CRUSTED FILET

OF HOG SNAPPER

4  8-oz Hog Snapper Filets

2 Eggs Scrambled

Oil for Frying

Flour for Dusting

1 Lg. Idaho Potato – Peeled & Shredded

Salt

CREAMY LEEK & GARLIC SAUCE

2 Bunches Green Onion

2 oz Butter

6 Lg. Cloves of Garlic

1 Medium Peeled Potato

1 Cup of Chicken Broth

2 oz Cream Cheese

Season Fish Filets w/ Salt, Sprinkle with Flour, Dip in Egg Wash, and Coat with Shredded Potatoes. Make sure shredded potatoes are “squeezed dry.”

Fry in Skillet until golden brown on both sides, transfer into Oven and Bake Filets at 350 Degrees for approximately10 Minutes.

Sautee Chopped Scallions w/ Garlic, Pinch of Baking Soda & Quartered-peeled Potato w/ Butter for just a few minutes. Add Chicken Broth and Cream Cheese and Simmer until Potatoes are done. Adjust seasoning & run through blender at high speed. Sauce should be of a light and creamy consistency. If too thick, add more Chicken Broth or Heavy Cream. Pour approximately 2 oz on plate and top with Golden Crusted Hog Snapper Filets.

Guten Appetit – Chef Erwin