Bertolli

Orange County Seafood Recipe List

Bordeaux at Doubletree

201 E. MacArthur Blvd., Santa Ana, CA 92707
714-825-3333

Sautéed Onaga Fillets with Potato Cakes

4 Servings

Ingredients Onaga Fillets

3 3 1/2-ounce Onaga fillets (skin on)
2 1/2 T extra-virgin olive oil
to taste salt and pepper (preferably Kosher salt)

Method

  • Boil the potatoes in salt water until soft (about 15 minutes) and drain.
  • Mix the rest of the ingredients and season with salt, pepper and herbs.
  • Divide the mixture in two and make two balls, then flatten them.
  • In a medium-sized pan, heat the oil and fry them to a golden brown. Keep them aside on a paper towel to drain the excess oil.

    Ingredients Potato Cakes

    3 large russet potato, peeled and cut
    1 1/2 oz roasted sweet corn kernels
    2 whole egg
    1 1/2 oz panko crumbs
    1 T herbs, chopped (rosemary, thyme, parsley)
    1 T garlic, sautéed in butter
    to taste salt and pepper
    1 1/2 C olive oil (for frying)

    Ingredients Sauce

    2 C sweet mirin wine
    2 T fresh ginger
    1 T brown sugar
    3/4 C soy sauce
    1 t crushed red pepper
    1 T cornstarch water
    1 T cold water
    2 oz julienne Maui onion

    Method Sauce

  • Combine cornstarch and water. Set aside.
  • Simmer the remaining ingredients and reduce by half.
  • Thicken the sauce with the cornstarch and water by adding and stirring constantly.
  • Sauté the onions until brown, and combine with the sauce.

    To Finish

  • In a medium pan, sauté the fillets.
  • On your plate of choice, place one potato cake and put one of the Onaga fillets on top, followed by the other potato cake and the other fish fillet.
  • Pour sauce while hot on top of the fish and potato cake tower.
  • Serve with a side of vegetables that your heart desires.
  • Pair with chilled chardonnay.

    Note

  • The sauce must be of a medium consistency (not too runny).

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