9ounceshalibut cheeksscallops, or other small pieces of white fish
All purpose flouras needed for dredging (optional)
½cupfingerling potatoespeeled and cut into ¼ inch coins
Fresh wild peppermintor another mint, to taste, a tablespoon or so, sliced
Fresh watercressa generous handful, washed and cleaned and picked apart into small clusters
1cupchicken stockpreferably homemade
3tablespoonsunsalted butter
Fresh squeezed lemon juiceto taste
Kosher salt to taste
¼cupdry white wine
2tablespoonsflavorless cooking oil
Instructions
Bring a small pot of salted water to a boil, drop in the potatoes and cook until just tender, then remove and shock in an ice bath, drain and reserve.
Heat the oil in a large saute pan. Season the cheeks with salt and pepper, then dredge in the flour, tap off the excess, and brown lightly. When the cheeks are lightly browned, remove them and keep warm to prevent overcooking.
Discard the oil in the pan. Deglaze the pan with the wine, then reduce by half. Add the potatoes and stock to the pan and simmer for a few minutes. Keep cooking until the stock is reduced by about half, then return the cheeks to the pan, warm through and add the butter. Be careful not to overcook the cheeks.
Swirl the pan on medium heat to incorporate the butter into the sauce and help thicken it. If the sauce gets too thick, add some more stock or water to thin it out. When the stock is a nice consistency and can coat the back of a spoon, add the lemon juice and mint to taste, double check the seasoning for salt and adjust as needed, then finally throw in the watercress at the last minute.
Plate the dish by spooning the potatoes into 4 preheated small soup or pasta bowls, then arrange a few cheeks on each pile of potatoes and drizzle the sauce equally over each portion and serve immediately.