This can be made with your favorite fish, its on a bed of saute' potatoes with caramelised onions, Tempura Vegetables, Lemon Beurre blanc and Avocado salsa.
1 c white wine
1 T white wine vinegar
1 T shallots
4 T heavy whipping cream
¼ lb butter – unsalted, chilled, cut into cubes
2 T lemon Juice
1/8 t salt
1/8 t white pepper
How to make it
In a saucepan combine wine, vinegar and shallots.
Reduce until syrupy.
Add cream and reduce by half.
Remove from heat and slowly whisk in butter.
Season and add lemon juice to taste
3/4 cup flour
1/4 cup corn flour
1/2 cup icy cold water
1 tablespoon of sake, Japanese rice wine
Make the batter right before you plan to fry the vegetables.
Beat the egg and add the cold water, beating until the mixture is light.
Add the sake.
Mix the flour and the corn flour together.
Sift the flours into the egg mixture.
Stir it all together but do not over mix.
Dip vegetables or shrimp into the batter. Shake off any excess.
With a long pair of wooden chopsticks, add several pieces at a time to the hot oil.
Fry 3 to 5 minutes or until golden brown. Turn the pieces once as they fry.
Drain on paper towels.
Lyonnaise Potatoes (Saute' Potatoes)
900 g potatoes
2 tbsp/ 25 g butter
1 tbsp olive oil
salt and freshly ground black pepper
1 tbsp parsley, chopped
1. Boil the potatoes in their skins for 15 minutes. Peel and cut into even slices.
2. Heat the butter and oil in a deep frying pan and when hot, add the sliced potatoes.
3. Season with a little salt and cook until golden brown on both sides, shaking the pan occasionally to prevent sticking. Season to taste.
4. Turn into a serving dish, toss with caramelized onions and garnish with chopped parsley.
Assemble the dish by sealing off the fish and finishing off in the oven, serving it on top of the sauté potatoes, cut your favorite veggies and tempura them and finally make a guacamole salsa topped with salmon roe. Dress this with your beurre blanc sauce.