Layer 1 | Roasted Garlic Whipped Potatoes
- 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
- Preheat oven to 350 F.
- Drizzle garlic with olive oil, and wrap in aluminum foil. Bake in preheated oven for 1 hour.
- 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.
- Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes.
- 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
- 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
- Whisk flour, salt, and black pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour.
- Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color.
- Working in batches, place fillets in skillet and cook until light golden, about 2 minutes per side.
- Transfer cooked fillets to a plate, squeeze lemon juice over the top, and serve.
Layer 4 | Crispy Capers
- 1/4 cup small capers
- 1 tablespoon olive oil
- Spoon the capers into a medium-meshed sieve and drain.
- Heat a small skillet over medium-high heat. Add the olive oil and the capers.
- 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.
- 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.
- Transfer to a small bowl to cool to room temperature. Use the capers within 4 hours.
Layer 5 | Beurre Blanc
- 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
- Place wine, lemon juice, shallots and cream in a saucepan. Bring to a simmer over medium-high heat.
- Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4-5 minutes.
- 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.
- 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.