Hill of Perch

Layer 1 | Roasted Garlic Whipped Potatoes

Ingredients: 

• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Directions:

1. Preheat oven to 350 F.
2. Drizzle garlic with olive oil, and wrap in aluminum foil. Bake in preheated oven for 1 hour.
3. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
4. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes.
5. Blend potatoes with an electric mixer until desired consistency is achieved.

Layer 2 | Deep-Fried Spiral Potato Nest  

1. Wash and remove the skin from the potatoes and spiralize them, using a medium-sized blade.  

2. Spiralize the red onion as well.

3. Then deep fry.

Layer 3 | Sauteed Perch 

Ingredients:

• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon finely ground black pepper
• 8 ounces fresh perch fillets
• 2 tablespoons butter
• 1 lemon, cut in half

Directions:

1. Whisk flour, salt, and black pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour.
2. Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color.
3. Working in batches, place fillets in skillet and cook until light golden, about 2 minutes per side.
4. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and serve.

Layer 4 | Crispy Capers

Ingredients:

• 1/4 cup small capers
• 1 tablespoon olive oil

Directions:

1. Spoon the capers into a medium-meshed sieve and drain.
2. Heat a small skillet over medium-high heat. Add the olive oil and the capers.
3. Shake the pan until the capers are in one layer. Reduce heat to medium/medium-high, and sauté for 2-3 minutes undisturbed, until the capers are golden-brown.
4. Shake the pan again and continue to sauté for another 1-2 minutes until capers are golden-brown on all sides, shaking the pan occasionally.
5. Transfer to a small bowl to cool to room temperature. Use the capers within 4 hours.

Layer 5 | Beurre Blanc

Ingredients:

• 1/2 cup dry white wine (such as sauvignon blanc)
• 2 tablespoons lemon juice
• 2 tablespoons heavy cream
• 2 teaspoons very finely minced shallots
• 4 ounces cold unsalted butter, cut into 1-inch cubes
• salt to taste

Directions:

1. Place wine, lemon juice, shallots and cream in a saucepan. Bring to a simmer over medium-high heat.
2. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4-5 minutes.
3. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
4. Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4-6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt if desired.