View Full Version : yellowtail recipe that sounds gooooooooooooood

10-12-2007, 07:52 PM
Pan-Cooked Yellowtail with Garlic Mashed
Potatoes and Citrus Butter Sauce

Chef Norman Van Aken
Restaurant: Norman's
Coral Gables, Fla.

Yellowtail fillets sizzle in butter, then top garlic mashed potatoes.
The citrus-laced butter is used to sauté the fish and drizzle the plate.
Bright blood orange sections are used for garnish; they bring out the
citrus flavor of the dish.

Serves 4

1 egg
1/4 cup half-and-half
salt and freshly ground black pepper
1/4 cup all-purpose flour
four 8-ounce fillets of yellowtail or other thin,
delicate white fish
1/4 cup clarified butter

Citrus Butter
1/2 cup freshly squeezed orange juice
3 tablespoons champagne vinegar
2 shallots, peeled and sliced
1 bay leaf, broken
1 teaspoon freshly cracked black pepper
3 tablespoons heavy (whipping) cream
1/2 pound butter, cut into small pieces and kept very cold

Mashed Potatoes
12 to 16 new potatoes, peeled and diced
(about 6 cups raw potato)
pinch of salt
2 cups heavy (whipping) cream
1/4 cup roasted garlic (see Basics)
3 tablespoons whole butter
1 tablespoon truffle oil (optional)
salt and freshly ground black pepper to taste

1 pound trimmed and peeled asparagus
1 tablespoon butter
salt and freshly ground black pepper to taste

2 blood oranges, sectioned
4 sprigs fresh thyme

To prepare the fish: Beat the eggs with the half-and-half and salt and pepper
in a large mixing bowl. Trim the fish into equal-sized pieces. Dust the fillets
with flour and spank off the excess. Put the fish into the egg wash and turn
to coat. Leave them in the egg wash until ready to cook; they can stay, covered
with plastic wrap and refrigerated, up to 6 hours.

To prepare the butter: Put the orange juice, vinegar, shallots, bay leaf and
pepper in a small, heavy, nonaluminum saucepan and bring it to a simmer
over medium heat. Cook until reduced to about 3 ounces, about 10 minutes.
Gently whisk in the cream. When the cream comes to a boil, whisk in the butter,
a little bit at a time, incorporating each piece completely before adding the next.
Strain the sauce through a fine-meshed sieve and keep in a warm place.

To prepare the potatoes: Place the potatoes in a large pot and cover with cold
water. Add a pinch of salt. Bring to a boil over medium-high heat, reduce heat
to medium and simmer until softened. In another saucepan, bring the cream to
a boil over medium heat. Whisk in the garlic and cook until reduced to 2 cups.
Keep warm.

To prepare the asparagus: Bring a large pot of water to a boil over high heat;
reduce to medium heat and add the asparagus and a pinch of salt. Cook until
just softened, about 5 minutes.

To cook the fish: Preheat the oven to 425 F. Heat a large ovenproof sauté pan
over medium-high heat. Carefully ladle in the clarified butter. Lift the fish out
of the egg wash with your hands and gently lay the fish in the hot butter, taking
care to let the fish fall away from you so you do not get spattered. Gently shake
the pan while cooking; when the fillets are deeply browned, about 1 minute, turn
them with a spatula, tilting the pan to keep the bottom coated with butter and
gently placing the fillets so they do not spatter. Let brown for 1 minute. Take the
pan off the stove and drain off the butter into a catch bowl, wiping the edge and
bottom of the pan. Put the fish in the oven to finish cooking, 4 to 6 minutes,
depending on thickness. Fish is done when it is opaque and flakes easily.

To finish the dish: Drain the potatoes and mash with the garlic-cream mixture,
truffle oil (optional) and butter. Season with salt and pepper. Drain the asparagus
and toss with butter, salt and pepper.

To serve: Place asparagus spears across the plate. Place a tall scoop of garlic
mashed potatoes on the asparagus. Top each mound with a portion of fish. Ladle
citrus butter around the fish. Garnish with blood orange sections and a sprig of thyme.

10-13-2007, 01:18 PM
Hear I am reading this section at lunch time again. :D

Sounds really tasty !!!

Thanks for the post Osiito.


10-14-2007, 12:25 AM
your telling me troutman :lol: i saw this recipe and was like :shock: :P

12-02-2007, 08:29 PM
Sounds excellent Osiito. :D

Merry Christmas!