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1
Grate the potatoes using the large holes of the grater.
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2
Pat the fish dry with paper towels.
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3
Season the fish lightly with salt and white pepper.
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4
Generously spread one side of each fillet or steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side).
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5
Cover the mustard with enough grated potatoes to coat entirely.
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6
Cover the fish with plastic wrap and press the grated potatoes down onto the fish very firmly and tightly.
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7
Remove the wrap and season the potatoes with salt and white pepper.
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8
Preheat oven to 425 degrees.
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9
In an ovenproof, nonstick frying pan, heat the olive oil.
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10
When hot, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust.
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11
Saute for 2 to 3 minutes until the potatoes are golden brown.
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12
Flip the fish carefully to the other side and finish cooking in the oven for about 5 minutes, or until the center of fillet is opaque in color.
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13
Serve with Chive and Scallion Sauce.
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14
In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes.
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15
Add the garlic and when fragrant, add the vinegar.
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16
Let reduce until almost dry.
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17
Pour in the wine and let reduce until half remains.
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18
Add the evaporated milk and the cornstarch mixture.
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19
Remove from the heat as soon as it boils.
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20
Add the chives and adjust the seasoning with salt and white pepper.
