Big Poppa
Administrator
OK I was talking about how simple I had become as a cook...Decided to pull out some old tricks and show you how cool for those of you who dont know the MAK Griddle is.
Heat the MAK to 400
Prepare clarafied butter. Clarifying butter is melting it at a simmer and skimming off the foam and the mild solids. Normal butter smokes at 350 deegrees Clarified butter doesnt smoke until 450...It lasts a long time in the fridge too
Take a coupla potatoes and peel them and boil until the are about 75%b done then cool rapidly. When cool slice thinly. Take one teasppoon of cornstarch and whisk into the clarified butter. Take your Halibut or sole or whatever white fist and coat lightly with Annies Garlic Olive oil and then season I used Big Poppa's Desert Gold this time. The key here is that you can change the whole flavor profile by the seasonings you choose
Take the potato slices and dip into the butter and cornstarch mixture and layer like scales on top of the fish
Place potato side down for 3 minutes on the griddle and then flip and cook for another 4 minutes on the frogmats
Here it is plated with some three cheese Risotto and a Sunflower Feta Salad.
Heat the MAK to 400
Prepare clarafied butter. Clarifying butter is melting it at a simmer and skimming off the foam and the mild solids. Normal butter smokes at 350 deegrees Clarified butter doesnt smoke until 450...It lasts a long time in the fridge too
Take a coupla potatoes and peel them and boil until the are about 75%b done then cool rapidly. When cool slice thinly. Take one teasppoon of cornstarch and whisk into the clarified butter. Take your Halibut or sole or whatever white fist and coat lightly with Annies Garlic Olive oil and then season I used Big Poppa's Desert Gold this time. The key here is that you can change the whole flavor profile by the seasonings you choose
Take the potato slices and dip into the butter and cornstarch mixture and layer like scales on top of the fish
Place potato side down for 3 minutes on the griddle and then flip and cook for another 4 minutes on the frogmats
Here it is plated with some three cheese Risotto and a Sunflower Feta Salad.