Palm Beach

Last night we served a party of 10 a simple yet elegant dish nicknamed "Palm Beach". Actually referred to as Millefoglie di Rombo con Patate or Flounder with Crispy Potatoes, this dish is perfect for any dinner party. Begin by peeling and thinly slicing potatoes, you'll need 8 slices per person. This is when a mandolin would be handy! Fry the potatoes in extra virgin olive oil in a non stick skillet. Set aside once crispy on edges. Then cook fish (any mild white flaky fish will do) in saute pan in a bit of olive oil until cooked and golden brown. Season both the potatoes and fish with salt and pepper. To assemble layer potatoes and fish beginning with potatoes. So you have potatoes, fish, potatoes, fish, potatoes, fish, potatoes. Hold together with a spear of rosemary. We finished it with a light tomato, basil, and pine nut sauce. And voile! There's dinner.