Idaho Rainbow Trout and Prawn Napoleon With Lemon-Shallot Beurre Blanc Sauce |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
8 (4-ounce) rainbow trout fillets |
16 (size u-15) prawns, peeled and de-veined |
1 tablespoon kosher salt |
1 tablespoon granulated garlic |
1 tablespoon lemon pepper |
4 tablespoons 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:
1. Preheat oven to 250 degrees F.
2. 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.
3. 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.
4. Idaho Mashed Potatoes:
5. 8 large Idaho potatoes, peeled and cut into 1-inch pieces
6. 2 teaspoons salt
7. 6 tablespoons unsalted butter, melted
8. 1 cup heavy cream
9. 1/4 teaspoon freshly ground white pepper
10. 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
11. 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.
12. Yield: about 6 cups
13. Lemon-Shallot Beurre Blanc Sauce:
14. 1/4 cup Champagne vinegar
15. 1 cup chardonnay wine
16. 2 tablespoons minced shallots
17. 3 tablespoons heavy cream
18. 1/2 pound unsalted butter
19. 1 tablespoon lemon juice
20. 1/2 teaspoon kosher salt
21. 1/4 teaspoon white pepper
22. 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.
23. Idaho Potato Gaufrette Chips:
24. Vegetable oil, for deep frying
25. 1 medium Idaho potato, peeled
26. Salt
27. 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.
28. Yield: about 24 chips
29. 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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