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.
cipe courtesy Jim Barrett, Beverly's Restaurant, Coeur D'Alene, ID
Recipe courtesy of Emeril Lagasse