Recipe courtesy of Jim Barrett
Show: The Best Of
Episode: Potato Plates
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Idaho Rainbow Trout and Prawn Napoleon With Lemon-Shallot Beurre Blanc Sauce
Total:
1 hr 30 min
Prep:
45 min
Cook:
45 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 30 min
Prep:
45 min
Cook:
45 min
Yield:
8 servings
Level:
Easy

Ingredients

Idaho Mashed Potatoes:
Lemon-Shallot Beurre Blanc Sauce:
Idaho Potato Gaufrette Chips:

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:

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.

Lemon-Shallot Beurre Blanc Sauce:

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:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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

Recipe courtesy of Jim Barrett

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