Idaho Rainbow Trout and Prawn Napoleon With Lemon-Shallot Beurre Blanc Sauce

• 8 (4-ounce) rainbow trout fillets
• 16 (size U-15) prawns, peeled and de-veined
• 1 tablespoon kosher salt
• 1 tablespoon granulated garlic
• 1 tablespoon lemon pepper
• 4 tablespoons olive oil
• 1 cup chardonnay wine
• 6 cups Idaho Mashed Potatoes, recipe follows
• 16 asparagus spears, cooked and kept warm
• 1/2 cup cooked spinach, kept warm
• Lemon-Shallot Beurre Blanc Sauce, recipe follows
• 24 Idaho Potato Gaufrette Chips, recipe follows

1. Preheat oven to 250 degrees F.
2. Season trout fillets and prawns with salt, garlic, and lemon pepper.
3. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat and then place trout fillets, skin-side down.
4. Saute fish for 1 minute, turn, and cook for 1 more minute, or until fish is just cooked through.
5. Add 1/2 cup chardonnay to the pan and hold in a warm oven until ready to serve.
6. In another saute pan, heat remaining 2 tablespoons olive oil, add shrimp, and cook for 1 to 2 minutes on each side.
7. Add the remaining 1/2 cup chardonnay to the pan and hold in warm oven.
8. In the middle of each entree plate, place 1/3 cup hot mashed potatoes.
9. Place 2 spears of asparagus on top of the potatoes.
10. Place 1 portion of cooked trout on top of the asparagus, and then place 1/3 cup additional mashed potatoes on trout.
11. Place 1 tablespoon of cooked spinach on the potatoes and top with 2 prawns.
12. Drizzle each plate with a little Lemon-Shallot Beurre Blanc Sauce, and garnish each plate with 3 gaufrette chips.
13. 8 large Idaho potatoes, peeled and cut into 1-inch pieces
14. 2 teaspoons salt
15. 6 tablespoons unsalted butter, melted
16. 1 cup heavy cream
17. 1/4 teaspoon freshly ground white pepper
18. Place potatoes in a medium saucepan and cover the potatoes with water by 1-inch.
19. Add 1 teaspoon salt and bring to a boil.
20. Reduce the heat, and simmer until the potatoes are
21. fork tender, about 12 to 15 minutes.
22. Drain into a colander.
23. In a mixing bowl, mash potatoes until no lumps remain, and then add butter.
24. Next add cream, remaining 1 teaspoon salt, and pepper.
25. Cover and keep warm until ready to serve.
26. Yield: about 6 cups
27. Lemon-Shallot Beurre Blanc Sauce:
28. 1/4 cup Champagne vinegar
29. 1 cup chardonnay wine
30. 2 tablespoons minced shallots
31. 3 tablespoons heavy cream
32. 1/2 pound unsalted butter
33. 1 tablespoon lemon juice
34. 1/2 teaspoon kosher salt
35. 1/4 teaspoon white pepper
36. In a small heavy saucepan, boil the Champagne vinegar and chardonnay with the shallots over high heat until only 1 tablespoon of liquid remains.
37. Add heavy cream and cook for 1 minute.
38. Remove from heat and add butter, 1 tablespoon at a time, whisking after each addition until melted before adding more.
39. When all the butter has been incorporated, whisk in the lemon juice, kosher salt, and white pepper.
40. Hold the sauce in a warm spot but not over direct heat.
41. Vegetable oil, for deep frying
42. 1 medium Idaho potato, peeled
43. Salt
44. 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.
45. Fry until golden brown.
46. Remove to a paper towel-lined plate to drain and salt lightly.
47. Yield: about 24 chips

trout, kosher salt, garlic, lemon pepper, olive oil, chardonnay wine, idaho mashed potatoes, kept, kept, lemonshallot, gaufrette

Taken from www.foodnetwork.com/recipes/idaho-rainbow-trout-and-prawn-napoleon-with-lemon-shallot-beurre-blanc-sauce-recipe.html (may not work)