with creme fraiche
Yield: Serves 6
Wine Suggestion: Eroica Riesling, Cold Creek Vineyard Riesling, Columbia Valley Riesling
2 cups grated raw potatoes
3 Tbs grated onion
2 tsp kosher salt
Freshly ground black pepper, to taste
1/8 tsp flour
1/2 tsp baking powder
1 Tbs bread crumbs
2 eggs, divided
Canola oil, for frying
1/2 lb smoked sea bass
Creme fraiche, to garnish
Squeeze grated potato and onion in clean kitchen towel and place in large mixing bowl. Stir in salt, pepper, flour, baking powder, bread crumbs and egg yolks.
Beat egg whites in small metal or copper bowl until stiff peaks appear; fold into potato mixture.
Heat cast-iron skillet over medium-high heat; drizzle in canola oil. Drop tablespoons of potato mixture into pan, taking care not to crowd them; cook on both sides until golden brown and cooked through. Transfer to serving tray and top with smoked sea bass and creme fraiche.
