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March 5, 2014

A mandoline helps pair potatoes with baked haddock

(Continued)

Suffice to say, I am hooked. So as I contemplated a fresh approach to “breaded” and baked haddock, I turned again to the mandoline to render a potato fit for pairing with the fish. In any other form, potatoes would be too robust for a delicate baked fish. But shaved paper-thin, then wrapped around the fish, the potato slices become a deliciously crisp edible wrapper.

Just one caution — there is a reason mandolines come with a hand guard for holding the vegetables while slicing. They are extremely sharp, and it’s easy to cut yourself.

ROASTED POTATO-WRAPPED HADDOCK

Start to finish: 25 minutes

Servings: 4

1 tablespoon canola or vegetable oil

2 medium Yukon gold potatoes

1 tablespoon Dijon mustard

1 tablespoon mayonnaise

Salt and ground black pepper

Dried thyme

11/4 pounds haddock fillets (about 2 large fillets)

Heat the oven to 400 degrees. Add the oil to a large cast-iron skillet (large enough to accommodate both haddock fillets in a single layer), then place the skillet in the oven to heat.

Meanwhile, use a mandoline or food processor fitted with the thinnest slicing blade to slice the potatoes into very thin rounds. The potato rounds should be as close to paper-thin as possible. Set aside.

In a small bowl, mix together the mustard and mayonnaise. Set aside.

Remove the skillet from the oven and carefully cover the bottom of it with a single layer of potato slices, overlapping the edges slightly. Season the potatoes with a bit of salt, pepper and thyme.

Use paper towels to pat dry the haddock fillets, then brush the mustard-mayonnaise mixture over both sides of the fish. Place the haddock over the potatoes in the skillet, then arrange a second layer of potato slices over the fish, covering it entirely. Season the potatoes with salt, pepper and thyme, then mist them with cooking spray.

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