Friday Recipe from Paul Virant: Great Lakes Whitefish, Mustard Braised Potatoes, Dijon Mayonnaise, I

March 19, 2010

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Chef Paul Virant with Cooking up Change 2009 Co-Chair Nina Winston

Today we have a recipe from Chef Paul Virant of Vie, who was named a
Best New Chef by Food & Wine magazine in 2007 and continues to make
fresh, farm-to-table food the centerpiece of his cooking. Chef Virant
joined us at Cooking up Change 2009 to present a cooking demonstration
at a reception prior to the benefit. This is the recipe for the
tasty dish he prepared for guests at the reception!

Great Lakes Whitefish, Mustard Braised Potatoes, Dijon Mayonnaise, Italian Parsley

1 egg and 1 yolk
1 lemon, juice and zest
2T Dijon mustard
1c grape seed oil
2T butter
2 shallots, sliced
2T whole grain mustard
1/2 lb red potatoes, thinly sliced
1c chicken stock
4 two-oz. pieces whitefish filet
Salt and pepper
2T grape seed oil
1 bunch Italian parsley, leaves picked
1 part lemon juice, 1 part olive oil
1 red onion, shaved

Combine egg and yolk, lemon and Dijon mustard in a food processory,
blend. Slowly add up to 1c grape seed oil while the machine is running,
until thick; season and reserve. Sweat the shallots in the butter, add
the whole grain mustard, potatoes and chicken stock. Bring to a boil
and simmer potatoes until they are tender; season and keep warm. Season
the whitefish with salt on each side. Preheat a saute pan with the
remaining 2T grape seed oila nd sear the whitefish about 2 minutes
until a nice crust is formed. Flip the fish and finish cooking (about 1
more minute). Divide the potatoes on four plates, place the fish on
top, garnish with mayonnaise and parsley salad dressed with shaved red
onion and lemon olive oil. Serve.

Many thanks to Chef Virant for his support and for this fabulous recipe!

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