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1
The ingredients and recipe are very simple!
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2
The tricky part might be following the instructions.
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3
Put white wine into a pot and boil until it is 1/3 the original amount.
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4
Let's keep it on low heat!
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5
Start to prepare the tomatoes!
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6
Boil, peel the skin, and dice the tomato.
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7
If you cut out the entire stem area and then put it into hot water, you don't have to add slits into the tomato.
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8
It'll crack and make the skin peel off easier.
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9
When the wine in from Step 2 is 1/3 of the original amount, add heavy cream!
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10
Season with salt and pepper as you mix.
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11
Don't go overboard because you'll be adding butter later.
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12
Turn the heat off and add butter.
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13
The butter will melt on its own with the remaining heat so let's prepare the potatoes!
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14
Peel the potatoes (don't soak the potatoes in water) and julienne with a mandoline.
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15
The potatoes will start to discolor, so pick up the pace from here on!
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16
Sprinkle and mix 1 tablespoon of flour.
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17
Season both sides of the fish with salt and pepper.
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18
Put vegetable oil and butter on a frying pan and heat.
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19
Set on low-medium heat!
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20
Divide the potatoes from Step 7 into thirds and grill.
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21
Have it spread out flat and long (since it will be used for wrapping the fish) The potatoes are already changing colors.
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22
But don't worry about it!
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23
Don't worry about it.
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24
Start grilling the fish with the skin side down.
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25
You can place the fish on top once you lay the potatoes.
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26
Flip it over once it cooks through and grill the other side too.
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27
Try not to burn it since the skin side will be facing up when served.
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28
Add a little bit of white wine (not listed) and cover it to steam, then cook thoroughly.
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29
Done!
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30
Since the sauce is white, it might be prettier if you use a colored plate instead of a white plate.
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31
Decorate the plate by placing the the fish from Step 14 in the middle and tomatoes from Step 3 around it.
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32
Like this.
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33
Once you've arranged it, pour the sauce.
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34
Don't drizzle it over the fish.
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35
Instead, pour the sauce around the fish.
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36
It'll look nice if you use paper towels to wipe off the excess sauce.
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37
I used the daikon radish greens that I grew as decoration, since they were ready to use.
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38
For the overall decoration I used chopped parsley.
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39
Chopped green onions will also be good.
