Fillet Of Turbot With Caviar Pea Shoots And Mashed Yukon Gold Potatoes Recipes

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RAGOUT OF ROASTED YUKON GOLD POTATOES AND ARTICHOKES



Ragout of Roasted Yukon Gold Potatoes and Artichokes image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

1 pound baby artichokes
1 pound Yukon Gold potatoes, boiled for 20 minutes in salted water, strained, and cooled
1/2 cup olive oil
4 tablespoons butter
2 tablespoons sliced garlic
2 cups chicken stock
4 tablespoons chopped parsley
Salt and pepper

Steps:

  • Trim the top 1-inch off of the artichokes and peel the outer leaves off to the tender light green ones. Quarter each artichoke into wedges. If not cooking immediately, place in lemon water to prevent browning. Cut potatoes into four wedges.
  • In a large skillet, on medium-high heat, saute the potatoes and artichokes in oil and butter for 5 minutes so the potatoes just start to brown. Add garlic and saute until garlic just starts to brown. Add chicken stock. Turn down heat and continue cooking for 15 minutes. Chicken stock should reduce down to a 1/2 cup. Season with salt, pepper, and parsley.

PAN-ROASTED MONKFISH WITH WILD MUSHROOM STUFFED YUKON GOLD POTATOES, SAUTEED SPINACH AND RED WINE SAUCE



Pan-Roasted Monkfish with Wild Mushroom Stuffed Yukon Gold Potatoes, Sauteed Spinach and Red Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 1h59m

Yield 2 servings

Number Of Ingredients 22

Four 3-ounce pieces monkfish, with bone
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon chopped fresh thyme
1 orange, zested
1 tablespoon olive oil, plus 4 tablespoons for browning fish
1 cup red wine
2 tablespoons unsalted butter
1 clove garlic, chopped
8 ounces wild mushrooms, chopped
2 medium Yukon gold potatoes, about 3 ounces each
Salt and pepper
2 cups red wine
1 tablespoon balsamic vinegar
1 tablespoon chopped shallots
1 bay leaf
1/4 cup reduced veal stock
1 tablespoon cold butter
Salt and pepper
1 bunch spinach
1 teaspoon olive oil
Salt and pepper

Steps:

  • In a small bowl, combine salt, pepper, thyme, orange zest, and olive oil. Add red wine and mix well. Place in plastic bag with monkfish, seal and marinate in the refrigerator for 24 hours.
  • Preheat the oven to 350 degrees F. Heat the butter in a nonstick pan. Add the garlic and saute in butter until lightly golden. Add mushrooms and cook until the water has evaporated. Season with salt and pepper and cool.
  • With an apple corer, make a hole lengthwise through the potato saving the core. Fill the potato with enough mushroom filling to pack the inside of the potato. Cut the ends of the cores off and use as caps to seal off the ends of the potato. Rub olive oil, salt and pepper on the potatoes. Wrap in foil and bake for 45 minutes.
  • Prepare sauce by reducing red wine, balsamic vinegar, shallots, and bay leaf until lightly thickened. Add the veal stock and bring to a simmer. Strain, whisk in cold butter and season with salt and pepper.
  • Remove fish from the marinade. Pat dry and season with salt. In a large skillet, heat 4 tablespoons olive oil until very hot over high heat. Add fish and brown on all sides. Finish cooking in the oven until fish is cooked through, about 8 to 10 minutes
  • Saute spinach with olive oil in a large pan until wilted and season with salt and pepper.
  • Place the spinach in piles in the center of 2 large plates. Place the fish around the spinach at the12 and 6 o'clock positions. Cut potatoes on the bias trimming the ends to lay flat and place at 9 and 3 o'clock positions. Pour the wine sauce over the fish and serve.

GLAZED LOBSTER WITH CHARRED ASPARAGUS AND LOBSTER MASHED YUKON GOLD POTATOES



Glazed Lobster with Charred Asparagus and Lobster Mashed Yukon Gold Potatoes image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 2 servings

Number Of Ingredients 37

1 (2-pound) lobster, steamed or boiled 6 minutes and cooled in ice water
3 tablespoons butter, melted
1/4 cup clam juice
Glacage, recipe follows
Lobster Mashed Yukon Potatoes, recipe follows
Charred Asparagus, recipe follows
2 tablespoons chopped chives or tarragon, as a garnish
4 egg yolks
Kosher or sea salt
Dash cayenne
Dash dry mustard
12 tablespoons unsalted butter (1 1/2 sticks), melted and warm
Freshly ground black pepper
2 to 3 teaspoons lemon juice
1/2 teaspoon chopped fresh tarragon
1 cup heavy whipping cream
Lobster Veloute, recipe follows
4 tablespoons olive oil, divided
3 large shallots, sliced thinly
2 tablespoons chopped garlic
2 bay leaves
1 pint lobster stock
1/8 cup dry white wine
1/2 cup clam juice
6 tablespoons (3/4 stick) butter, softened
6 tablespoons flour
8 ounces yukon gold potatoes, cooked tender and mashed
Reserved lobster knuckle meat
Kosher salt
Fresh ground black pepper
3 tablespoons cream, warmed
1 ounce (1/4 stick) chilled butter, chopped into chunks
6 pieces jumbo asparagus
2 tablespoons virgin olive oil
1 teaspoon balsamic vinegar
Kosher salt
Fresh black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Split the cooled lobster lengthwise from head through tail. Clean out and remove the green tamale material, the stomach, behind the eyes and the waste line through the tail. Crack the knuckles and reserve the meat for mashed potatoes. Remove the claw from the shell and place it in the lobster body cavity. Drizzle melted butter and clam juice over the lobster. Place on a sheet pan and heat 4 to 5 minutes in the oven.
  • Pre-heat broiler on high. Remove the pan from the oven and spoon the glacage mixture over the lobster. Place the glazed lobster under the broiler. The sauce should turn color as you watch. Broil to an appetizing light, bubbly brown crust.
  • Carefully transfer the lobster to a warmed plate. Serve with Lobster Mashed Yukon Potatoes and Charred Asparagus and garnish with either chives or tarragon.
  • Set a bowl over a pot with simmering water to create a water bath. Place the egg yolks, 1 tablespoon salt, cayenne, dry mustard in the bowl and whip lightly to warm through. Emulsify and distribute the mustard, cayenne and salt. When warm, place in a blender. Turn on medium to high speed and slowly drizzle in the melted butter to attain as thick and homogenized sauce that is possible. Taste, re-season with salt, pepper, if needed, and the lemon juice as necessary. Fold in the tarragon. Use a rubber scraper and transfer to a small bowl and reserve over a pilot light until used.
  • Whip the cream to medium-soft peaks and place in the refrigerator.
  • In a medium bowl, blend exactly 1/3 volume of each of the 3 parts. Mix gently to blend and obtain a smooth blended consistency. Reserve warm.
  • In a small saucepan over medium heat, add 2 tablespoons of the olive oil and heat. Add the shallots, garlic and bay leaves and saute until translucent, about 4 minutes. Remove from the heat and set aside.
  • Place lobster stock, white wine, cooked shallot mixture, clam juice and remaining olive oil in a medium saucepan. Reduce over medium high heat by 1/2. In a small bowl, knead together the butter and flour to make a paste. Slowly whisk 1/2 of the butter flour paste into the reduced liquid. Simmer to attain a medium thick sauce. Add more butter flour paste to thicken or clam juice to thin. Simmer 10 minutes to cook the starch in the flour. Pass through a strainer and reserve warm.
  • Mix all ingredients, season, to taste. Reserve warm.
  • Mix together the olive oil and vinegar and season with salt and pepper. Marinate the asparagus. Char in a hot wok or broil or grill until dark brown on the outside.

TROPICAL FRUIT-GLAZED HAM WITH SWEET ONIONS AND YUKON GOLD POTATOES



Tropical Fruit-Glazed Ham with Sweet Onions and Yukon Gold Potatoes image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

4 medium-size Yukon gold potatoes, unpeeled and cut into 2-inch pieces
2 teaspoons peanut oil
1/2 Vidalia or red onion, cut in 1/2 and thinly sliced into half-moons
1 (8-ounce) can tropical fruit salad in passion fruit nectar
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon freshly ground black pepper
1 pound thick-cut deli ham

Steps:

  • Place the potatoes in a large saucepan and add enough water to cover. Set over high heat, bring to a boil, and boil until the potatoes are fork-tender, about 8 minutes. Drain and set aside.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the fruit along with the juice from the can, the brown sugar, soy sauce, and pepper, bring to a simmer, and simmer until the liquid thickens and reduces slightly, about 5 minutes. Add the ham slices and potatoes and simmer for 2 minutes to heat through. Serve.

GRILLED YUKON GOLD POTATOES WITH THYME AND GARLIC



Grilled Yukon Gold Potatoes with Thyme and Garlic image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

4 large Yukon gold potatoes
2 tablespoons freshly chopped thyme leaves
2 teaspoons minced garlic
3 tablespoons extra-virgin olive oil
Gray salt and freshly ground black pepper

Steps:

  • Before grilling the potatoes, blanch them. Put the potatoes in cold water and add salt. Bring water to a simmer and cook the potatoes until they are tender.
  • Preheat a grill or grill pan on medium-high heat.
  • Slice the potatoes lengthwise and add to a large mixing bowl with the thyme, garlic, and olive oil. Season with gray salt and pepper and toss to coat the potatoes well. Grill the potatoes over indirect heat for about 3 to 5 minutes on each side until well marked and fully cooked.

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