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

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

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