Yield: 4 servings
|\N \N||Hartmut Handke|
SOURCE: THE NATIONAL CULINAR
Sauteed fillet of turbot with brown butter and capers with fingerling potato salad. 4 6-ounce turbot fillets 6 ounces butter 8 drops white Worcestershire sauce Juice of 1 lemon 4 tablespoons all-purpose flour Salt and pepper to taste Fingerling potato salad: 1 pound fingerling potatoes, sliced 1/16-inch thick 1 pint chicken stock ¼ cup white wine vinegar ¼ cup olive oil 2 tablespoons chives, short cut 1 tablespoon shallots, fine diced Salt and pepper to taste Method: Marinate turbot fillets with white Worcestershire sauce, lemon juice and salt and pepper at least 1 hour before cooking. Potato salad - Cook sliced fingerling potatoes in chicken stock until done. Remove potatoes from cooking liquid and reserve. Reduce cooking liquid by ½. Remove from heat and whisk in white wine vinegar, olive oil, chives and shallots. Season with salt and pepper. Return cooked fingerling potatoes to this marinade. Fish - At service time, put 4 ounces butter in a hot skillet. Dust turbot fillets with flour and saute quickly on both sides until done. Place 1 cooked turbot fillet in center of the plate. Arrange fingerling potato salad around it.
Lightly brown 2 ounces butter in skillet. Add capers and some lemon juice. Spoon over turbot fillet. Place pile of deep-fried sweet potato chiffonade at 12 o'clock on plate. Hartmut Handke, CMC, AAC, is the 1993 ACF National Chef of the Year, the 1992 ACF Chef Professionalism winner, winner of the 1993 National Game & Game Fish Cook-off, the 1993 Certified Angus Beef National Culinary Competition and the 1993 Tyson Cornish Hen Recipe Cook Off. All of Handke's recipes featured here serve four.
Submitted By SHERREE JOHANSSON On 10-14-94