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:
1shallotchopped
1Bay leaf
6whole Black Peppercorns
1Lemon wedge
3oz.White Wine
1/2cupHeavy Cream
1/3lb.Butter
pinchSalt
1/2tspFresh tarragonchopped
1/2tspfresh parsleychopped
1/2tspfresh basilchopped
1/2tspLemon zest
Hash Base:
2mediumRed bliss potatoes(baked, cooled, and diced)
1smallWhite onionjulienne cut
4oz.Sliced assorted mushrooms(such as hon shimeji, shitake, or enoki)
1/2cupFresh lobster meatchopped
2tspfresh parsleychopped
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.