INGREDIENTS

• 10–15 dutch baby potatoes
• 2–3 Tbs. soy sauce
• 2 tspn. butter
• 2 tspn. olive oil
• Black pepper; to taste
• Salt; to taste
• 2–3 Tbs. fresh parsley; chopped

INSTRUCTIONS

Preheat oven to 350°. Boil a large pot of water and boil the potatoes for 4–5 minutes. Remove potatoes from water and let cool. Once cooled, slice in half and combine soy sauce, butter, olive oil, black pepper and half of the parsley. Mix thoroughly and place in a baking dish that has been sprayed with cooking spray. Place in oven and roast for 20–25 minutes. Remove from oven and taste, re-season with sea salt and pepper if needed. Enjoy.

INGREDIENTS

• 2 halibut fillets
• 2 russet potatoes
• Salt & pepper; to taste
• 1 Tbs. butter
• 1 Tbs. olive oil

White Wine Garlic Sauce:

• 2 Tbs. butter
• 2 garlic cloves; minced
• ¼ cup white wine
• ¼ cup chicken stock
• 1 Tbs. parsley

INSTRUCTIONS

Slice the potatoes super thin on a mandolin and soak them in cold water for about 10–15 minutes. Drain the water and pat the potatoes dry. Season the halibut with salt and pepper and rub them with some olive oil. Layer the potatoes on the fish. Heat a frying pan on high with the butter and the olive oil. Add the fish with the potato side down. Let it cook on medium-high heat for about 4–5 minutes. Flip and cook for another 3–4 minutes. Remove the fish and set aside.

Add the remaining butter and garlic cloves to the pan and sauté for 1 minute. Add the wine, reduce for about 5 minutes, add the chicken stock and let the sauce reduce to half the amount and drizzle over fish.

INGREDIENTS

• 2 eggs
• 1 Tbs. water
• 1/3 cup dry bread crumbs
• 1/3 cup instant mashed potato flakes
• 1/3 cup parmesan cheese; grated
• 1 tspn. seasoned salt
• 4, 4-oz. walleye fillets

INSTRUCTIONS

Preheat oven to 450°F. Grease a baking sheet. Beat the eggs and water together in a bowl until smooth; set aside. Combine the bread crumbs, potato flakes, and parmesan cheese in a separate bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the beaten egg, then press into the bread crumb mixture. Place onto the prepared baking sheet. Bake in the preheated oven until the fish is opaque in the center and flakes easily with a fork, approx. 15–20 minutes.

INGREDIENTS

• 1½ lb. yellow potatoes
• 1½ cup butter
• 2 tspn. garlic; minced
• 1 tspn. salt
• 1 lemon; juiced
• 1 Tbs. parmesan cheese; grated

INSTRUCTIONS

Preheat oven to 350°F. Place potatoes in an 8″x8″ baking dish. In a small bowl, combine melted butter, garlic, salt, and lemon juice; pour over potatoes and stir to coat. Sprinkle parmesan cheese over potatoes. Bake covered, in a preheated oven for 30 minutes. Uncover and bake an additional 10 minutes or until golden brown.

CHUTNEY INGREDIENTS

• 1 Tbs. olive oil
• ½ cup sweet onion; diced
• ½ cup bacon; diced
• 1 cup tart apple; chopped
• ¼ cup white wine or champagne vinegar
• ¼ cup packed brown sugar
• ¼ tspn. pumpkin pie spice

PANCAKE INGREDIENTS

• 1.75 lbs. ruby sensation potatoes; grated
• 1 cup fresh sweet onion; grated
• 2 Tbs. all-purpose flour
• 1 tspn. salt
• ½ tspn. freshly ground black pepper
• 2 eggs
• 2½ Tbs. vegetable oil; divided
• Sour cream; for serving

INSTRUCTIONS

To make chutney, heat olive oil in a saucepan over medium heat. Add the onion and cook until it begins to turn translucent. Add bacon and cook until bacon is brown and has rendered most of its fat. Add remaining chutney ingredients. Bring to a boil; reduce heat and simmer, covered, for 50 minutes. While chutney is simmering, begin preparing the potato pancakes by spreading the potato and onion between several layers of paper towels; let stand for 15-30 minutes or until potato is barely moist, pressing occasionally to remove as much moisture as possible. Combine flour, salt, pepper, and eggs in a large bowl. Stir in potato and onion. Heat about 2 tspn. oil in a large nonstick skillet over medium-high heat. Spoon 2 Tbs. potato mixture for each of 6 pancakes onto pan. Cook 2 minutes on each side or until golden. Repeat procedure with the remaining oil and potato mixture. Remove chutney from heat. Serve alongside potato pancakes with sour cream, if desired.

INGREDIENTS

• 2 large ripe tomatoes; quartered
• 1 garlic clove
• 1 fresh basil branch
• 4 parsley sprigs
• 2 shallots; sliced
• ½ small carrot
• 1 cup dry, white wine
• 2 Tbs. sherry wine vinegar
• 12 Tbs. unsalted butter; softened slightly
• 1 medium baking potato; peeled & sliced
• 6 garlic cloves; thinly sliced
• About ½ cup milk
• About ½ cup heavy cream
• Salt; to taste
• 4, 6-8 oz. sea bass fillets
• Seasoned flour
• Olive oil

INSTRUCTIONS

To make the butter, purée the tomatoes, garlic, parsley, basil, one of the shallots, and the carrot in a food processor. Set aside. Chop the remaining shallot and in a saucepan add the wine vinegar and wine to the shallot. Reduce over medium heat to about 1 Tbs. Add reserved tomato purée and reduce until almost all liquid is gone. Whisk in the butter a little at a time. Strain into a clean saucepan and season with salt and pepper. Keep warm.

While the tomato butter is cooking, cook the potato and sliced garlic, covered in the cream and milk until the potato in just tender. Season with salt. Pass through a food mill and keep warm.

To prepare the fish, lightly dredge fillets in seasoned flour and sauté in a very hot pan. Finish cooking in oven. Spoon a little of the garlic cream onto plate and place fish on top. Spoon tomato butter around fish and serve with sautéed spinach.