Curry Idaho Shoestring Potatoes with Roasted Cod

Ingredients:

  • 2 Idaho® Potatoes cut into shoestrings on mandoline
  • 2# cods cut into 4 filets (6-8oz each)


Curry Oil

  • 2 qt peanut oil
  • 1/2 cup curry powder
  • 1/2 cup turmeric

Moroccan Glaze

  • 2-1/2 cup honey
  • 2 cup rice vinegar
  • 1 cup ketchup
  • 1 cup lemon juice
  • 2 cinnamon sticks
  • 5 star anise
  • 3 cloves garlic, minced
  • 1 teaspoon coriander seeds
  • 1 teaspoon red-pepper flakes
  • 1 teaspoon cardamom
  • 1 teaspoon green peppercorns
  • 1 teaspoon dried lavender, heaping measure
  • 1 teaspoon chopped fresh ginger, heaping measure
  • 1 teaspoon whole cloves
  • 1 teaspoon mace
  • 1/2 c chopped fresh coriander
  • 1 tsp salt

Watercress Salad

  • watercress
  • lemon juice
  • olive oil

Directions:

Curry Oil
  1. Steep on low flame for 1/2 hour then strain through cheesecloth.
  2. Heat oil to 300°F, fry shoestrings till crispy.
Moroccan Glaze
  1. Combine all ingredients in saucepan. Bring to a boil. Reduce by half.
  2. Strain and reserve.

    Watercress Salad
  1. Toss watercress with lemon juice and oil.
  2. Place on top of fish.
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Yield: 4 servings

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