Name: Idaho Rainbow Trout and Prawn Napoleon With Lemon-Shallot Beurre Blanc Sauce
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 servings
Cuisine: american
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; 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; 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; Vegetable oil, for deep frying; 1 medium Idaho potato, peeled; Salt

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:

Yield: About 6 cups

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:

Yield: About 24 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.

Recipe courtesy Jim Barrett, Beverly's Restaurant, Coeur D'Alene, ID

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

Ingredients

Idaho Mashed Potatoes:

Lemon-Shallot Beurre Blanc Sauce:

Idaho Potato Gaufrette Chips:

Directions

Idaho Mashed Potatoes:

Lemon-Shallot Beurre Blanc Sauce:

Idaho Potato Gaufrette Chips:

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