Idaho Potato and Black Bass Taquitos

Idaho Potato and Black Bass Taquitos

From: Executive chef David Walzog, SW Steakhouse, Wynn Las Vegas. Yield: 4 servings, 12 rolls.

4 oz. whitefish, skinned, roughly chopped

2 uncooked egg whites

¼ cup heavy cream

½ tsp. salt

¼ tsp. ground black pepper

1 tsp. ground coriander

1 tsp. ground cumin

1 tsp. crushed Aleppo pep

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TAGS: Food & Drink