search
Loading
|  home | feedback | help          
StarChefs
Farm Fresh Markets - Fall
BACK TO FEATURE Biography
Chef Rachael Harriman of Sou'Wester  Washington, DC
Chef Rachael Harriman
Sou'Wester
1330 Maryland Avenue, SW
Washington, DC 20024
www.mandarinoriental.com
+ Click images to enlarge
Cornmeal-Crusted Idaho Trout, Arrow Leaf Spinach, Red Bliss  Potatoes, and Meyer Lemon Emulsion
Related Content
  • A Food Lover's Guide to Washington, DC
  • Farm Fresh Markets: Autumn 2009
  • Farm Fresh Markets Archive
  • Cornmeal-Crusted Idaho Trout, Arrow Leaf Spinach, Red Bliss Potatoes, and Meyer Lemon Emulsion
    Chef Rachael Harriman of Sou’Wester – Washington, DC
    Adapted by StarChefs.com
    September 2010
    Yield: 4 Servings

     

    INGREDIENTS:
    Cornmeal-Crusted Idaho Trout:
    4 boneless trout fillets
    Fine cornmeal
    Salt
    White pepper
    Olive oil
    ½ tablespoon butter

    Arrow Leaf Spinach:
    1 clove garlic, thinly sliced
    8 pounds baby spinach
    Salt

    Red Bliss Potatoes:
    2 pounds Red Bliss potatoes
    Salt
    Olive oil

    Meyer Lemon Emulsion:
    3 grams lemon juice
    5 grams minced shallot
    1 gram salt
    66 grams butter
    ¼ teaspoon lemon zest
    Chives, chopped

    METHOD:
    For the Cornmeal-Crusted Idaho Trout:
    Buy a trout that has been cleaned and with head and pin bones removed. Season the fish with salt and white pepper, and cover the skin completely with the cornmeal. Sauté in a pan until the skin is crispy. Add the butter into the pan and finish the fish in the oven.

    For the Arrow Leaf Spinach:
    Sauté the garlic in olive oil until golden. Add the spinach and stir until completely wilted. Season with salt.

    For the Red Bliss Potatoes:
    Cook the red bliss potatoes in salted water with the skins on. The potatoes are done when speared, they slide off a fork. Drain them and cut to preference. Sauté the potatoes in a pan with olive oil over medium-high heat. They are done when the outside is crispy and golden brown.

    For the Lemon Emulsion:
    Place the lemon juice, shallot, and salt in a pot over medium-high heat and bring to a boil. Lower the heat and continue simmering until the liquid is reduced to 2 tablespoons; approximately 10 minutes. Meanwhile, cut the butter, reserving 1 tablespoon, into medium pieces and store in the refrigerator to keep cold. When liquid is reduced, bring the heat to low and add cubes of butter, 1 or 2 at a time, whisking rapidly with a wire whisk until the butter is fully incorporated. Continue to add butter until 2 or 3 cubes remain. Remove the sauce from heat before whisking in the last cubes. To finish, add the lemon zest and chives.

     

     


     

     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy