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1
Bring a medium sized saucepan of salted water to a rolling boil.
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2
Slowly add the sliced potatoes to the pan.
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3
Cook until the potatoes are slightly translucent and soft.
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4
Do not overcook.
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5
Strain the water from the pan and let the potatoes cool.
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6
Wrap the tender potato slices around each fish fillet, until the fish is completely covered.
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7
Wrap each fillet tightly in plastic wrap so that the potatoes stick to the fish.
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8
Heat enough vegetable oil to cover the bottom of a medium sized skillet over medium-high heat.
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9
Unwrap the fish fillets from the plastic wrap and brown each side of the fish.
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10
Reduce the heat and continue cooking the fish over medium-low heat until the bottom side is brown and the fish is cooked through.
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11
Top with Horseradish Cream Sauce.
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12
1 teaspoon unsalted butter
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13
1 shallot, finely diced
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14
1/4 cup dry white wine
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15
1 cup heavy whipping cream
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16
1/2 cup grated fresh horseradish
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17
Salt and freshly ground pepper
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18
Red and daikon radishes, for garnish
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19
Melt the butter in a medium pan, then add the shallots and saute until tender.
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20
Slowly add the wine to the shallots.
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21
Reduce the mixture until it is nearly dry.
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22
Add heavy cream and allow the sauce to simmer until it is thick enough to coat a spoon, about 15 minutes.
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23
Pour the cream sauce into a blender and add grated horseradish.
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24
Blend the ingredients together and then strain through a fine sieve.
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25
Add salt and freshly ground pepper, to taste.
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26
Slice radishes and use for garnish.
