Potato Wrapped Snapper flying fish


4 (6-ounce) skinless red snapper fillets
2 large russet potatoes
1/4 cup potato starch (potato flour) (available in gourmet or Asian section of your supermarket)
2 bunches leeks, whites only, sliced
1/2 bunch of fresh thyme
2 tablespoons butter
1/2 cup heavy cream
Salt and pepper to taste
1 cup canola oil
4 ounces red-wine reduction (method below)


1. Season fish with salt, pepper. Cut potatoes into rectangles. Thinly slice potatoes. Soak in cold water; drain. Lay out 4 (12-inch-by-12-inch) pieces of plastic wrap. Place 4 pieces of potatoes across and 2 pieces up and down on

- Continue Story -