Grate the potatoes and squeeze out excess water and toss in flour.

Sprinkle fish fillet with salt and pepper and top with a layer of potato mixture. Press it to secure to fish.

Heat a saute pan and pour in 1/2" of oil.

Place fillets potato side down and saute until very brown and crispy.

Turn fish and finish cooking in a 350F oven.

The thickness of the fish will determine how long it will take to cook, approximately 7 minutes per inch.

In a food processor, puree the Mahi-Mahi, add the egg, cream, shallot and seasoning; blend until smooth. Add the breadcrumbs.

The mixture should no longer be sticky-gooey but more like a paste. Add more breadcrumbs if needed.

In playing with it, you can recognize the right texture for a fluffy quenelle-not too stiff but doesn't fall apart. Chill mixture.

Light version:

Bring the broth and vegetables to a boil and simmer for 5 minutes.

Using 2 hot spoons, form the quenelles into egg form and drop into the liquid when all are formed cover the pot and simmer.

Depending on the size of the quenelles, it will take 5 or so minutes. What you now have is a light broth soup. 

If you want it a bit richer, drain most of the broth and add heavy cream and bring to a boil (not with the quenelles in it, set them aside). Now it is more of a fish dish with a light cream sauce.

Simmer all the ingredients except the fish for 20 minutes.

Add fish and simmer for 3-5 minutes.

Mix all ingredients, except the Mahi-Mahi, and chill overnight.

Cook the fish in any style you prefer.

When done, top with salsa and serve with lemon.

Good with salad or rice.