New England Coastal Seafood Presentation with Potato, Wild Mushrooms & Lobster Hash
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Writer: Judy Shortsleeve
New England Coastal Seafood Presentation with Potato, Wild Mushrooms & Lobster Hash
/ / Uncategorized
Writer: Judy Shortsleeve
Servings: 2 people
Ingredients
Fish:
- 2 (8 oz.) Pieces of fresh fish (salmon, swordfish, tuna, striped bass, bluefish, or sea scallops) pan seared with salt and pepper
Lemon Herb Butter Sauce:
- 1 shallot chopped
- 1 Bay leaf
- 6 whole Black Peppercorns
- 1 Lemon wedge
- 3 oz. White Wine
- 1/2 cup Heavy Cream
- 1/3 lb. Butter
- pinch Salt
- 1/2 tsp Fresh tarragon chopped
- 1/2 tsp fresh parsley chopped
- 1/2 tsp fresh basil chopped
- 1/2 tsp Lemon zest
Hash Base:
- 2 medium Red bliss potatoes (baked, cooled, and diced)
- 1 small White onion julienne cut
- 4 oz. Sliced assorted mushrooms (such as hon shimeji, shitake, or enoki)
- 1/2 cup Fresh lobster meat chopped
- 2 tsp fresh parsley chopped
Instructions
Lemon Herb Butter Sauce:
- In a thick, even-bottomed saucepan, reduce the shallot, bay leaf, peppercorns, lemon wedge, and white wine, until almost dry. Add heavy cream, reduce by half, whisk in cold butter on very low heat until butter is just melted. Turn off heat, strain, season, add herbs and lemon zest.
Hash Base:
- Season and sauté all ingredients with olive oil until potatoes are golden brown and mushrooms and onions are soft, about 5 to 8 minutes.
To Assemble:
- Divide between two deep dinner plates, place fish on top of hash base, and drizzle herb butter sauce on top. Garnish with a lemon wedge and any leftover fresh herbs.
Notes
This recipe is courtesy of Van Rensselaer’s at 1019 State Highway (Route 6) in South Wellfleet and it also appeared in the 2013 Early Summer issue of Cape Cod HOME.
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