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Preheat oven to 250 degrees F.
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2
Season trout fillets and prawns with salt, garlic, and lemon pepper.
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3
Heat 2 tablespoons olive oil in a large saute pan over medium-high heat and then place trout fillets, skin-side down.
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4
Saute fish for 1 minute, turn, and cook for 1 more minute, or until fish is just cooked through.
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5
Add 1/2 cup chardonnay to the pan and hold in a warm oven until ready to serve.
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6
In another saute pan, heat remaining 2 tablespoons olive oil, add shrimp, and cook for 1 to 2 minutes on each side.
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7
Add the remaining 1/2 cup chardonnay to the pan and hold in warm oven.
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8
In the middle of each entree plate, place 1/3 cup hot mashed potatoes.
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9
Place 2 spears of asparagus on top of the potatoes.
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Place 1 portion of cooked trout on top of the asparagus, and then place 1/3 cup additional mashed potatoes on trout.
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11
Place 1 tablespoon of cooked spinach on the potatoes and top with 2 prawns.
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12
Drizzle each plate with a little Lemon-Shallot Beurre Blanc Sauce, and garnish each plate with 3 gaufrette chips.
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13
8 large Idaho potatoes, peeled and cut into 1-inch pieces
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2 teaspoons salt
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6 tablespoons unsalted butter, melted
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1 cup heavy cream
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1/4 teaspoon freshly ground white pepper
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Place potatoes in a medium saucepan and cover the potatoes with water by 1-inch.
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Add 1 teaspoon salt and bring to a boil.
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Reduce the heat, and simmer until the potatoes are
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fork tender, about 12 to 15 minutes.
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Drain into a colander.
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In a mixing bowl, mash potatoes until no lumps remain, and then add butter.
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Next add cream, remaining 1 teaspoon salt, and pepper.
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Cover and keep warm until ready to serve.
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26
Lemon-Shallot Beurre Blanc Sauce:
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1/4 cup Champagne vinegar
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1 cup chardonnay wine
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2 tablespoons minced shallots
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30
3 tablespoons heavy cream
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1/2 pound unsalted butter
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1 tablespoon lemon juice
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1/2 teaspoon kosher salt
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1/4 teaspoon white pepper
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In a small heavy saucepan, boil the Champagne vinegar and chardonnay with the shallots over high heat until only 1 tablespoon of liquid remains.
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Add heavy cream and cook for 1 minute.
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Remove from heat and add butter, 1 tablespoon at a time, whisking after each addition until melted before adding more.
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38
When all the butter has been incorporated, whisk in the lemon juice, kosher salt, and white pepper.
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Hold the sauce in a warm spot but not over direct heat.
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Vegetable oil, for deep frying
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1 medium Idaho potato, peeled
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Salt
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43
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.
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Fry until golden brown.
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45
Remove to a paper towel-lined plate to drain and salt lightly.
