Doré Du Lac Ontario, Purée Aux Pommes De Terre Yukon Gold, Sauce Crémeuse Aux Moules, Palourdes, Crevettes Et Pétoncles Recipe

Cook potatoes

Place the peeled and cubed Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Warm dairy

While potatoes cook, gently warm the milk and heavy cream in a small saucepan until steaming but not boiling. Keep warm.

Mash and season

Drain potatoes well and return to the hot pot for 1 minute to dry out. Mash with a potato masher or ricer until smooth. Add the 4 tbsp butter and gradually add warm milk/cream, stirring to reach a creamy consistency. Season with 1 tsp salt and 1/2 tsp white or black pepper. Stir in chopped chives if using. Cover and keep warm over very low heat until plating.

Prepare shellfish

Rinse mussels and clams under cold water; discard any with broken shells or that do not close when tapped. Pat shrimp and scallops dry with paper towels and season lightly with a pinch of salt and pepper.

Sauté aromatics

In a large deep skillet or sauté pan, melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Add minced shallots and sauté until translucent, about 2–3 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze and reduce

Add 3 fl oz dry white wine to the pan and increase heat to medium-high. Scrape any brown bits from the bottom. Allow the wine to reduce by about half, 2–3 minutes.

Simmer shellfish

Add the fish stock and tomato paste, stirring to combine. Bring to a simmer, then add the cleaned mussels and clams. Cover and cook until shells open, about 4–6 minutes. Remove opened mussels and clams with a slotted spoon into a bowl; discard any that remain closed. Reserve the cooking liquid in the pan.

Cook shrimp and scallops

Add the shrimp and scallops to the reserved simmering liquid. Cook uncovered until shrimp turn pink and scallops are opaque and just firm, about 2–3 minutes. Remove shrimp and scallops and set aside with mussels and clams.

Finish sauce

Reduce heat to medium-low. Whisk in the remaining 1 tbsp butter and the heavy cream (1 cup) into the pan, stirring until the sauce is smooth and slightly thickened, 3–5 minutes. Taste and season with 3/4 tsp salt, 1/2 tsp black pepper, 1 tbsp lemon juice, and optional 1/4 tsp cayenne or smoked paprika. Stir in chopped parsley and tarragon.

Return shellfish

Return the cooked mussels, clams, shrimp and scallops to the sauce to warm through for 1 minute. Keep sauce warm on lowest heat while you cook the whitefish and plate.

Prep fillets

Pat whitefish fillets dry with paper towels. Season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust both sides with 1/2 cup flour, shaking off excess.

Pan-sear fillets

Heat a large skillet over medium-high heat and add 1 tbsp neutral oil and 2 tbsp unsalted butter. When foam subsides and butter is hot (but not smoking), place the fillets skin-side down. Press gently with a spatula for 20 seconds to ensure even contact. Cook skin-side down until the skin is crisp and fillet is cooked about two-thirds of the way through, about 3–4 minutes depending on thickness.

Finish in pan

Flip fillets carefully and cook the flesh side for 1–2 minutes until cooked through (internal temperature about 135–140°F / 57–60°C) and opaque. Spoon pan juices over the fillets as they finish. Remove fillets to a warm plate and tent loosely with foil to rest for 2 minutes.

Plate components

Place a generous spoonful (about 3/4 cup) of Yukon Gold purée in the center of each warmed plate and spread slightly with the back of a spoon to create a bed. Top the purée with one pan-seared doré fillet (skin-side up at an angle).

Add shellfish and sauce

Ladle the creamy mussel, clam, shrimp, and scallop sauce over and beside the fish so each plate receives a good mix of mussels, clams, shrimp and scallops (about 1/3–1/2 cup sauce and 3–4 pieces of shellfish per plate).

Garnish

Scatter a few microgreens or baby arugula on top, drizzle with 1 tsp olive oil, finish with a pinch of sea salt flakes and extra chopped parsley. Serve immediately with lemon wedges on the side.

Service note

If making ahead, keep the purée warm and reheat sauce gently; do not overcook the shellfish when reheating to avoid toughness. Cook and sear the fillets just before serving for best texture.