Hush puppy seafood nuggets become an upmarket entrée when served with a sweet and savory vegetable slaw.
30 ea. South Paws™ Pollock Nugget—cooked as per instructions—3 per portion
5 ea. med sized sweet potatoes—Peeled and quartered
1C heavy cream
¼# unsalted butter
2 oz. canned chipotle chopped fine in foods processor
2 ea. Celery root peeled, and shredded on food processor shredder attachment
1 ea. Red onion peeled, slice paper thin
1 ea. red bell pepper, halved, seeded, and sliced thin
1/2 ea. red cabbage, shredded with food processor
2 C mayo
1 ea. lemon, juiced
½ BU chopped tarragon
- Place Sweet potatoes in lightly salted water and place on stove at med-high heat. Simmer until tender. Strain.
- Place hot/tender Potatoes back in pot they were cooked in and add cream butter and chipotle. Use a potato masher and mash potatoes until all ingredients are incorporated and mix is as smooth as desired. Adjust seasoning with salt and pepper.
- While Pollock is cooking, in a large bowl, toss celery root, cabbage, red onion, red pepper, mayo, lemon juice, and tarragon. Mix well and adjust seasoning with salt and pepper.
- When Pollock is cooked, plate on large entrée plate. Because the slaw is acting as the vegetable and the sauce on the plate, we recommend you place it on top of, or very near the fish.