Crêpe Parmentier with Wild Salmon

Chef Paul Mattison's Crêpe Parmentier with Wild Salmon, and Mote Marine Caviar Butter Sauce
serves 6

for the crêpes:
10 oz Idaho potatoes, peeled, and roughly chopped
1½ oz all purpose flour
2 eggs
3 egg whites
½ oz double cream
6 very thin slices of wild salmon (2x2 inch square is perfect)
as needed clarified butter
to taste salt and pepper

In a small sauce pot, cover potatoes with water. Add salt and cook until tender. Drain and return potatoes to the pot. Stir over medium-high heat to dry potatoes. Remove from heat and run potatoes through a food mill or ricer into a bowl. Let potatoes cool to room temperature. Once cool, fold in flour. Whisk in eggs and then egg whites. Season to taste and finish with cream.

To Finish: In a large non stick pan over high heat, warm 1 tablespoon of clarified butter in pan. When butter is hot, pour in as many 2 inch circles of batter as will fit in pan. Quickly top each crêpe with wild salmon. When edges of crepes start browning, carefully flip each crêpe and cook another 20 seconds. Repeat as needed.

For the Mote marine Butter sauce:
1 tablespoon butter
2 each shallots, finely chopped
¼ cup white wine
1 each juice of lemon
1 cup heavy cream
5 tablespoons butter
To taste Mote Marine caviar
to taste salt and pepper

Heat 1 tablespoon butter in a sauté pan. Add shallots and cook until softened. Season with salt and pepper. Deglaze with white wine and lemon juice and cook until nearly dry. Add cream and reduce until thick, creamy consistency. Take off heat and slowly whisk in butter. Just before serving add desired amount of caviar to sauce. Adjust seasoning with salt and pepper.


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