1 Review of Red Potato Crusted Fish

~Rita~

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From: Chef Kate

On Mar 2, 2005

I followed the recipe exactly--and then I did one other thing--I deglazed the pan with a little white wine which made just a bit of sauce. And, because my fish was rather thin, I par-boiled the mandoline-sliced potatoes for just a moment. Absolutely delicious!

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