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Idaho Rainbow Trout and Prawn Napoleon With Lemon-Shallot Beurre Blanc Sauce Recipe

Idaho Rainbow Trout and Prawn Napoleon With Lemon-Shallot Beurre Blanc Sauce Recipe

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Idaho Rainbow Trout and Prawn Napoleon With Lemon-Shallot Beurre Blanc Sauce

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Ingredients:

Serving

8 (4-oz) rainbow trout fillets
16 (size u -15) prawns, peeled and de-veined
1 tbsp kosher salt
1 tbsp granulated garlic
1 tbsp lemon pepper
4 tbsp olive oil
1 cup chardonnay wine
6 cups idaho mashed potatoes , recipe follows
16 asparagus spears, cooked and kept warm
1/2 cup cooked spinach , kept warm
lemon-shallot beurre blanc sauce, recipe follows
24 idaho potato gaufrette chips, recipe follows

Directions:

Preheat oven to 250 degrees F.
Season trout fillets and prawns with salt, garlic, and lemon pepper. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat and then place trout fillets, skin-side down. Saute fish for 1 minute, turn, and cook for 1 more minute, or until fish is just cooked through. Add 1/2 cup chardonnay to the pan and hold in a warm oven until ready to serve. In another saute pan, heat remaining 2 tablespoons olive oil, add shrimp, and cook for 1 to 2 minutes on each side. Add the remaining 1/2 cup chardonnay to the pan and hold in warm oven.
In the middle of each entree plate, place 1/3 cup hot mashed potatoes. Place 2 spears of asparagus on top of the potatoes. Place 1 portion of cooked trout on top of the asparagus, and then place 1/3 cup additional mashed potatoes on trout. Place 1 tablespoon of cooked spinach on the potatoes and top with 2 prawns. Drizzle each plate with a little Lemon-Shallot Beurre Blanc Sauce, and garnish each plate with 3 gaufrette chips.
Idaho Mashed Potatoes:
8 large Idaho potatoes, peeled and cut into 1-inch pieces
2 teaspoons salt
6 tablespoons unsalted butter, melted
1 cup heavy cream
1/4 teaspoon freshly ground white pepper
Place potatoes in a medium saucepan and cover the potatoes with water by 1-inch. Add 1 teaspoon salt and bring to a boil. Reduce the heat, and simmer until the potatoes are
Fork tender, about 12 to 15 minutes. Drain into a colander. In a mixing bowl, mash potatoes until no lumps remain, and then add butter. Next add cream, remaining 1 teaspoon salt, and pepper. Cover and keep warm until ready to serve.
Yield: about 6 cups
Lemon-Shallot Beurre Blanc Sauce:
1/4 cup Champagne vinegar
1 cup chardonnay wine
2 tablespoons minced shallots
3 tablespoons heavy cream
1/2 pound unsalted butter
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
In a small heavy saucepan, boil the Champagne vinegar and chardonnay with the shallots over high heat until only 1 tablespoon of liquid remains. Add heavy cream and cook for 1 minute. Remove from heat and add butter, 1 tablespoon at a time, whisking after each addition until melted before adding more. When all the butter has been incorporated, whisk in the lemon juice, kosher salt, and white pepper. Hold the sauce in a warm spot but not over direct heat.
Idaho Potato Gaufrette Chips:
Vegetable oil, for deep frying
1 medium Idaho potato, peeled
Salt
Heat oil in a deep fryer to 350 degrees F. Alternatively, fill a large, deep, heavy pot halfway with oil and heat to 350 degrees F. Using a mandoline, make very thin, cross-cut potato slices. Fry until golden brown. Remove to a paper towel-lined plate to drain and salt lightly.
Yield: about 24 chips
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	612.29 Kcal (2564 kJ)
Calories from fat	70.91 Kcal
		% Daily Value*
Total Fat	7.88g	12%
Cholesterol	17.6mg	6%
Sodium	782.39mg	33%
Potassium	280.91mg	6%
Total Carbs	110.51g	37%
Sugars	6.6g	26%
Dietary Fiber	6.84g	27%
Protein	19.05g	38%
Vitamin C	4.4mg	7%
Vitamin A	0.1mg	4%
Iron	7mg	39%
Calcium	165.6mg	17%

Amount Per 100 g
Calories	241.92 Kcal (1013 kJ)
Calories from fat	28.02 Kcal
		% Daily Value*
Total Fat	3.11g	12%
Cholesterol	6.96mg	6%
Sodium	309.12mg	33%
Potassium	110.99mg	6%
Total Carbs	43.66g	37%
Sugars	2.61g	26%
Dietary Fiber	2.7g	27%
Protein	7.52g	38%
Vitamin C	1.7mg	7%
Iron	2.8mg	39%
Calcium	65.4mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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