Triggerfish Schnitzel With Sunchokes & Greens
- 1 pound sunchokes, cut into 1-inch pieces
- 5 tablespoons olive oil
- Sea salt and freshly ground black pepper
- 4 (5-ounce) triggerfish fillets
- 3 eggs
- 1 tablespoon Dijon mustard
- 2 cups all-purpose flour
- 2 cups panko
- 2 cups mustard-green leaves, finely chopped
- 2 tablespoons butter
- 1 tablespoon capers
- 3 Meyer lemons, zest finely grated and fruit segmented
- 1 tablespoon finely chopped parsley
Adapted from wsj.com
Preheat oven to 400 degrees. On a baking sheet, toss sunchokes with 1 tablespoon oil, salt and pepper. Spread out in a single layer and roast until browned and tender, about 20 minutes. Set aside. Meanwhile, set a small pot half-filled with water over high heat.
Put a fish fillet in a large Ziploc bag and lay it on a flat surface. Gently pound fillet with flat-side of a meat mallet or rolling pin until uniformly about ½-inch thick. Remove from bag and repeat with remaining fish.
In a medium bowl, whisk together eggs and mustard. Pour flour into a second bowl and panko into a third. Season fillets with salt on both sides.
Working with one fillet at a time, dredge both sides in flour, then in egg and finally in panko. Set breaded fish aside and repeat with remaining fish.