Pan Fried Fillets topped with Fresh Herbs & Potato Cakes

This recipe was meant to 'marry' David's (British) childhood with a bit my own (American/West Indian).
 I love infusing 'traditional' foods that are known to specific regions/cultures of the world with others.
The potato cakes are light, delicious and versatile. Perfect as a breakfast companion, perfect on it's own
as a snack or perfect when paired with a protein for dinner. Imagine a cross between a hot scone and a
cake...Yummers! I love fish, (all types). A healthy brain dictates a healthy heart. Fish is packed in
nutritious protein, omega 3, and B-12, and is the best dietary choice for you and your family.

Potato Cakes:
8 Russet/ King Edwards or Elfe potatoes (you want a fluffy, floury potato)
1 Onion
Flour
Butter (as needed)
Salt & Pepper (optional since the flavors of the proscuitto is salted & flavored)
1 egg (optional)
Chopped Bacon or Proscuitto (optional)

1. Wash your potatoes well under cold water
    Peel and cut into chunks. Set aside in cold water to avoid oxidization
    In a large pot, boil salted water. Add the potatoes to cook 20 mins
    Drain well and mash with masher until smooth.
    Season with salt & pepper and add butter
    Mix in your egg (optional)

2. In a frying pan, add 2 tablespoons of oil (medium high heat)
    Give the onion & proscuitto a rough chop and toss into the pan
    Sautee well until golden brown. Remove with a slotted spoon and dry on paper towel
 
3. In a large mixing bowl, add the potato mixture & onion mixture together
    Add enough flour to make a light dough.
    Work the dough quickly (don't let the potatoes cool too much).

4. Place the dough on a lightly floured surface and flatten it with a rolling pin (or your hands)
    I'd say 1/4 inch thick
    Using a pastry/cookie cutter (I love my heart cutter), cut into the dough
    Twist to release the dough and set aside (REPEAT until all the dough is gone).
    Set aside in 3 batches

5. Heat a greased heavy based pan (I like a mix of oil and butter)
    Using a spatula, slide the cakes into the pan and cook for 5 mins on each side until
    golden brown
    Turn only ONCE (to avoid breaking the cakes)

6. Store in a warm oven until ready to eat.

Pan Seared Fish
6-10 fillets of fish
Olive Oil
Creole or Caribbean seasoning mix
Lemon (juiced), Chopped Garlic Cloves
White wine (dry)
Butter (1-2 Tablespoons)
Scallions, Capers, Fresh Rosemary

1. Heat pan over medium heat
    Lightly sprinkle fillets with seasoning mix
   Add olive oil, let it heat up evenly.
   Sear fillets (skin side first) for 2-3 minutes each side until crispy brown
   Remove and set aside

2. In the same pan with the remaining oil, deglaze the pan with white wine.
    *the best flavors are the slightly burnt bits that stick to the bottom of the pan*
    Stir in white wine by scrapping the bottom of the pan
     Add lemon juice, garlic and butter
    Finely dice scallions, capers, rosemary
    Reduce heat and allow sauce to thicken slightly.
    Remove & reserve (to drizzle on the fish).

I put everything together and served it with carrot ribbons and sauteed onions but you can
serve the potatoes cakes and pan fried fillets with a mixed green salad.

Bon Apetit.

Thanks for reading and see you on InstaGram @Eles_Kitchen

 CIAO