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Recipe is as follows:
Ingredients:
- 3lbs of potatoes
- 1 stick of butter
- 1 cup of fat-rich dairy (whole milk)
- Vegetable of your choice (brussel sprouts)
- Olive Oil
- Favorite Seasonings
- Balsamic Vinegar
- Pompano Filets
- Parmesan
- Bread Crumbs
Instructions:
- Rough chop about 3 pounds of potatoes into 1 inch slices, adding them
to lightly salted boiling water for about 10-12 minutes or until easily pierced with a fork.
- Chop vegetable of your choice in bite sized pieces and coat generously with olive oil and the seasoning of your choice. Set aside for air frying or baking later.
- Add about 1 cup of balsamic vinegar to a small saucepan and simmer until reduces by about half. Set aside for dressing later.
- Drain the potatoes and place back into the cooking pot
- Melt a whole stick of unsalted butter while combining with a high fat dairy (whole milk). Do not let the mixture sit and add to the potatoes as soon as fully melted
- Mash by hand or use a mixer to incorporate butter and dairy mixture into the potatoes. Mash until desired consistency is reached.
- Preheat oven or air fryer to 385 F. Add chopped vegetables and cook until crispy brown (10-12 minutes)
- Grate a healthy amount of parmesan cheese (about 1 cup). Add 1/2 cup of bread crumbs and seasonings of your choice, (garlic/onion powder, paprika, etc). Mix well.
- Dip your pompano filets into an egg wash and cover thoroughly with cheese and bread crumb mixture. Place in a heated and oiled skillet and cook until browned on both sides (3-4 minutes each).
- Plate the mashed potatoes, cooked vegetables and top with 1-2 pompano filets. Drizzle the whole dish with balsamic reduction. Serve hot!