Time 30m Yield 2 servings Number Of Ingredients 17 Steps:
Sprinkle the salmon with some of the Cajun spice. Cut a lengthwise slit in the side of the salmon. In a bowl, combine the goat cheese, mascarpone, Parmesan 1/2 tablespoon parsley and chives. Stuff the salmon with the cheese mixture. Using a sharp knife or mandoline, cut 1 potato into thin slices and sprinkle with salt and pepper. Using a piece of plastic wrap, lay out half the potato slices flat and place a salmon piece in the middle. Pull the plastic up over the salmon to wrap it in the potatoes like a crust. Repeat with the remaining potatoes and salmon. Preheat the oven to 375 degrees F. Heat an ovenproof skillet over high heat and add the oil. Sprinkle the salmon with salt and pepper and place in the hot skillet. Cook until the potato crust is brown and crispy. Cover the skillet with foil and transfer to oven to the cook for a few more minutes to medium-well. For the sauce, melt the butter in a saucepan and add the flour, stirring to combine. Add the chicken stock, wine, lemon juice, the remaining 1/2 tablespoon parsley and a generous pinch of Cajun seasoning. Simmer until thickened. Pan fry the mushrooms in a little oil until golden. Spoon some sauce on the bottom of each plate and place a salmon fillet on top. Garnish with the mushrooms.
Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
Peel a strip from around each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender., Meanwhile, in small saucepan, melt butter. Stir in the lemon juice, salt, lemon zest, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle with parsley.
Time 25m Yield 4 4-6 ounce fish steaks, 4 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees. Place the flour in a shallow bowl and season with salt and pepper. In another shallow bowl, beat the eggs with the mustard. In a third shallow bowl, place the dried mashed potato flakes. In a large sauce pan, heat oil over high heat. Dip the steaks in the the flour, then the egg mixture, then the potato. Place the fish in the sauce pan and sear for 2 minutes per side. Place the saucepan with fish in the oven for 4 minutes or until cooked throughly. While fish is baking. Place anouther saucepan over high heat. Add the wine, lemon juice, garlic and green onions. Cook for 5-6 minutes until the liquid is reduced by 2/3. Over low heat whisk in butter, a small amount at a time. Serve sauce over fish and Enjoy!
Time 45m Number Of Ingredients 15 Steps:
Fish: Preheat oven to 375 degrees F. Place the flour in a shallow bowl and season with salt and pepper. In another shallow bowl, beat the eggs with the mustard. In a third shallow bowl, place grated potato. In a large ovenproof saute pan, heat oil. Dip the filets first in the flour, then the egg mixture, and finally in the potato. Add the fish to the saute pan and cook for 2 minutes per side. Then place the fish into the oven for 4 minutes, until the fish is cooked through and golden. Lemon Butter Sauce: Set a large non-reactive saucepan over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 5 to 6 minutes or until liquid is reduced by 2/3. Over low heat, whisk in 3 tablespoons of the butter a few pats at a time. Remove from heat and whisk in the remaining 2 tablespoons of the butter 1 tablespoon at a time. Continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.
Yield serves 4 Number Of Ingredients 14 Steps:
To prepare the potatoes: Preheat the oven to 375°F. Wash the potatoes and cut each one into 8 wedges. Place the potatoes on a baking sheet and drizzle them with the oil. Toss the potatoes until they are coated with the oil and sprinkle them with the salt. Bake them for 40 to 45 minutes, or until they are golden brown around the edges. Meanwhile, prepare the fish: Pour the oil into a 9 by 13-inch baking pan and spread to coat the entire pan. Place the flour in a shallow bowl. Whisk the egg in another shallow bowl. Place the crushed potato chips in another shallow bowl. Dip both sides of the fish in the flour, then the egg, and then the potato chips and place the coated fish in the baking dish. Continue with the remaining fish. Season with salt and pepper. Bake the fish for 10 minutes, or until it pulls apart easily with a fork. While the fish is cooking: prepare the tartar sauce: Place the mayonnaise, relish, lemon juice, Worcestershire sauce, and Tabasco sauce in a bowl and stir well. Place a piece of fish on one side of each plate and arrange the potatoes wedges alongside. Serve the tartar sauce on the side. Potatoes will last longest when stored in a cool, dark place that is well ventilated. Prolonged exposure to light can cause potatoes to become green. Green potatoes may contain a substance called “solanine,” which has a bitter flavor and can be toxic. Potatoes with greening can still be used, but any of the green should be trimmed before use. Even under perfect conditions potatoes will begin to sprout after a while. Small sprouts can be removed and the potatoes still used, but if the sprouts are large and the potatoes have softened, they are definitely past their prime and should be discarded.
Time 40m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
Peel a 1 inch band around the middle of the potatoe (optional). Boil potatoes, until tender, about 20-25 minute. Meanwhile, in a small saucepan, combine the remaining ingredients and bring to a boil-but do not allow the butter to brown. Drain potatoes and transfer to a shallow serving dish. Pour the hot butter sauce over all. Serve immediately.
