RECIPE: Serves 4
Fresh Hawaiian Mahi Mahi Filet
Basil Yukon Gold Potatoes
Basil leaves
Asparagus
Olive Oil
Truffle Potatoes:
Yukon Gold Potatoes
Extra Virgin Olive Oil
White Truffle Oil
Butter
Salt & Pepper
Buerre Rouge:
Full Bodied Red Wine
Honey
Butter
Lemon Juice & Salt & Pepper
QUANTITY:
4pc – 6oz filets
1 Large Potato
4-1 large 1 leaf per filet: Slice thin and scale over Mahi
20 stalks: Blanched
4 Tbls: For searing Mahi
4 large Boiled & mashed
3 Tbls
1 Tbls
2 oz
To taste
4 C: Reduced to syrup like consistency
2 Tbls
8 oz: Chilled & cut into pieces
To taste
PREPARATION:
Truffle Potatoes:Boil & mash Yukon gold potatoes, incorporate the rest of the ingredients.
Buerre Rouge: Reduce Red wine, and then add honey, incorporate pieces of butter one at a time. Add Lemon Juice & salt & pepper to taste
Mahi Mahi: Sear fish, potato scaled side down until golden brown, turn over & cook fish to their liking. Plate mashed potatoes in the middle, then asparagus over the potatoes. Pour Buerre Rouge around potatoes. Place Mahi Mahi, scaled side up, over the asparagus & potatoes.
