Mac Nut Crusted Local Catch Recipe
Butter Braised Red Bliss Potato | Asparagus | Butter Sauce | Lobster Nage
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Ingredients
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Mac Nut Crust
Local Catch
Butter Braised Red Bliss Potato
Asparagus
Butter Sauce
Lobster Nage
Method
Mac Nut Crust
- 1
Prepare the Mac Nut Crust
In a food processor, combine macadamia nuts, panko breadcrumbs, butter, salt, and pepper. Pulse until the mixture is crumbly yet holds together. Set aside.
Prepare the Local Catch
- 2
Sear the Fish
Preheat the oven to 375°F (190°C). Rub the fish fillets with olive oil and lemon juice. Season with salt and pepper. Place the fillets on a baking sheet and spread the mac nut crust evenly on top. Bake for 15-20 minutes or until the fish is cooked through and the crust is golden.
Butter Braised Red Bliss Potato
- 3
Cook the Potatoes
In a large skillet, melt the butter over medium heat. Add the red bliss potatoes and chicken broth. Cover and braise for about 15-20 minutes, or until the potatoes are tender. Stir in chopped parsley before serving.
Prepare the Asparagus
- 4
Butter Sauce
- 5
Make the Butter Sauce
In a small saucepan, melt the butter over low heat. Add fresh herbs and simmer for a few minutes until fragrant. Set aside.
Lobster Nage
- 6
Prepare the Lobster Nage
In a large pot, combine lobster shells, onion, carrot, celery, and water. Bring to a boil, then reduce to a simmer for 30 minutes. Strain the broth and return to the pot. Add heavy cream and salt, simmer for another 10 minutes until slightly thickened.
