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1
Preheat oven to 375 degrees F.
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2
Heat 1/4 cup of the olive oil in a nonstick pan over medium heat.
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3
Season the potatoes with salt and freshly ground black pepper and add to the preheated pan.
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4
Let them get golden brown and crispy - approximately 5 minutes.
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5
Flip the cake over and finish in a preheated oven for 5 minutes more.
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6
Remove from the pan and cut into quarters.
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7
Keep warm.
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8
In a pot over high heat, add 1 cup of white wine, thyme sprigs and peppercorns.
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9
Add clams and cook until open.
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10
Remove clams from the shells and set aside.
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11
Strain liquid and simmer until reduced by half.
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12
Add the liquid to a blender and slowly drizzle in 1/2 cup of olive oil.
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13
In a hot saute pan add 1/4 cup of oil.
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14
Season the fillets with salt and pepper and saute for 1 1/2 minutes, skin side down.
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15
Flip and cook for 1 to 2 more minutes.
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16
Keep warm.
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17
In a hot saute pan, add 1/4 cup of olive oil, fennel, garlic, shallots, cook 1 minute, add wine, clams, cherry tomatoes, olives and salt and pepper.
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18
Cook until the clams open.
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19
Lay down potato cake, top with fennel mixture, sauce and fish and sprinkle with herbs.
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20
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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21
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
