Idaho Rainbow Trout and Prawn Napoleon With Lemon-Shallot Beurre Blanc Sauce
- 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
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
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:
1 medium Idaho potato, peeled
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.