"Show me your garden and I shall tell you what you are."
~ Alfred Austin
Snail and Baby Tears wall
PLANKED WHITEFISH with DUCHESSE POTATOES
~ Owner Gary Cochran's (Beau Jack's - Bloomfield Hills) memorable signature dish, Charlevoix-style, piped with duchesse potatoes around the plank.
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Duchesse Potatoes:
2 lbs. Idaho or russet potatoes
1 tsp. salt
4 softened butter
1/2 - 1 cup hot milk
3 large egg yolks
1/2 cup grated Parmesan cheese
salt & pepper to taste
Planked Whitefish:
2 lbs. boned fresh whitefish fillets (about 5-7 oz. each)
olive oil
sea salt or kosher salt
white pepper
granulated garlic
paprika
fresh chopped chives or parsley
lemon wedges
- Soak planks in water for a few hours before using. Preheat grill to medium-high (about 359-degrees). Place planks on grill and heat for 15 minutes.
- Potatoes: Fill a large pot with cold water and 1 tsp. salt. Peel and cut potatoes into large chunks and add to pot. Bring to boil over high heat, then reduce heat and simmer until very tender, about 15-20 minutes. Drain very well and while still hot, mash or beat with the butter and 1/2 cup of hot milk. When smooth, add egg yolks and Parmesan cheese, salt pepper to taste, and beat again until very smooth. Add more milk if mixture is not very smooth, being careful not to make the potatoes too runny.
- Fish: Brush the planks with olive or vegetable oil. Place whitefish on planks. Brush fillets with olive oil and season fish light with salt, pepper, garlic and paprika. Spoon potatoes into pastry bag fitted with large star tip and pipe into small mounds around the edge of the plank. Grill fish and potatoes until cooked through 10-12 minutes, depending on thickness of the fish. (6 servings)
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