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About the Dish

14 ounces Russet Potatoes
3/4 teaspoon PeachDish Salt
1 pat Butter
12 ounces Dogfish Filet
2 ounces Cashews
8 ounces Greens
2 cloves Garlic
2 ounces Pickled Fennel
1 packet Turbinado Sugar
Per Serving
Calories 764
Total Fat 31 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 3 g
Cholesterol 10 mg
Sodium 954 mg
Total Carbohydrates 74 g
Dietary Fiber 9 g
Sugar 8 g
Protein 52 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.

METHOD

1
Please read entire recipe before beginning. Rinse and dry fresh herbs and vegetables. Heat oven to 375° F. Peel potatoes, and cut them into 1-inch dice. Place potatoes and 1/2 teaspoon PeachDish Salt in a small saucepan, and cover with water. Place over high heat. When water comes to a boil, reduce heat just enough to maintain a heavy simmer. Cook until the potatoes are so tender they come apart when prodded with a fork, 12-15 minutes.
2
When potatoes are fully cooked, remove and reserve about 1/2 cup cooking liquid. Drain potatoes well. Place the drained but still hot potatoes in a mixing bowl.
3
Using a potato masher or a fork, mash the potatoes until smooth. Stir in 1 pat butter. Stir in just enough of the reserved cooking liquid to bring the potatoes to your desired consistency. Taste and adjust seasoning as desired. Cover to keep warm.
4
While potatoes are cooking, prepare your mise en place: Roughly chop cashews. Remove stems from greens and finely chop; tear or cut greens into bite-size pieces. Peel and finely chop garlic. Dice pickled fennel, reserving pickling liquid. Cut dogfish fillets into a total 6 equal pieces.
5
Grease a baking pan with 1 teaspoon cooking oil. Season fish pieces on all sides with a total 1/4 teaspoon PeachDish Salt.
6
Arrange chopped cashews in a single layer on a plate. Press 1 side of each piece of fish into the nuts, then transfer to baking pan, cashew-side up. Take care to prevent nuts from falling onto baking pan, and arrange fish pieces evenly so that they don’t touch one another. Bake until fish flesh is opaque all the way through, 12-14 minutes.
7
While fish cooks, heat a large skillet over medium-high heat. Add remaining 1 teaspoon cooking oil and greens stems to the pan. Cook while stirring until stems begin to become translucent, 2-3 minutes. Reduce heat to low, and stir in garlic and pickled fennel with reserved pickling liquid. Add greens, sugar and 2 tablespoons water. Cover and cook until greens have wilted, 3-4 minutes. Taste and adjust seasoning as desired with remaining PeachDish Salt.
8
Serve fish over mashed potatoes with greens on the side. Enjoy!