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1
Blend the coarsely chopped chives with the oil and a generous pinch of salt at high speed until smooth.
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2
Transfer the chive oil to a jar.
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3
In a large saucepan, cover the potatoes with cold water and bring to a boil.
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4
Salt the water and simmer the potatoes until tender, about 20 minutes.
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5
Drain thoroughly.
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6
Pass the potatoes through a ricer or the fine disk of a food mill back into the saucepan.
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7
In a small saucepan, melt 2 tablespoons of the butter in the half-and-half.
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8
Add to the potatoes, season with salt and stir until smooth.
-
9
Stir in all but 2 tablespoons of the chive oil and keep warm over very low heat.
-
10
Bring a small saucepan of salted water to a boil.
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11
Add the soybeans and boil over high heat for 5 minutes.
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12
Drain and let cool, then finely chop.
-
13
Melt 2 tablespoons of the butter in a small skillet.
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14
Add the chopped soybeans and cook over moderately high heat until sizzling, about 2 minutes.
-
15
Stir in the bread crumbs and the 2 tablespoons of finely chopped chives and season with salt.
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16
Season the fish on both sides with salt and cayenne.
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17
In a large nonstick skillet, melt the remaining 1 tablespoon of butter over moderately high heat.
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18
Add the fish, skin side up, and cook until golden brown, about 5 minutes.
-
19
Turn the fish and cook for 1 minute longer, or until just cooked through.
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20
Turn the fish again and spoon the soybean crust on top of each fillet, pressing lightly to adhere.
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21
7.
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22
Mound the mashed potatoes in the center of each plate and set the fish on top.
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23
Drizzle the remaining chive oil around the fish and serve.
