Lasagna of Idaho® Potato with Halibut and Lemon Grass Curry Sauce
"Potatoes are a comfort food that everyone can relate to, and they can also introduce diners to new flavors because they are so versatile."
Lemon Grass Curry Sauce:
- 1 tablespoon olive oil
- 1 large shallot, minced
- 1 tablespoon lemon grass, minced
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 3 cups clam stock
- 3 tablespoons coconut milk
- 1 tablespoon fresh basil, julienned
- 4 tablespoons chilled, unsalted butter, cut into pieces
- 2 tablespoons unsalted butter, melted
- 2 Idaho® potatoes (12 to 14 ounces each), peeled
- cracked black pepper
- 1 teaspoon unsalted butter
- 1/2 teaspoon minced garlic
- 1/2 teaspoon green onion, finely sliced and cut on the bias
- 1/4 cup Portuguese sausage, 1/4-inch diced (or substitute another spicy sausage, such as chorizo)
- 1/4 cup red bell pepper, 1/4-inch diced
- 1/4 cup Waimanalo corn kernels (or substitute sweet corn)
- 1 teaspoon unsalted butter
- 3/4 cup shelled edamame
Kona Crab Claws:
- 2 teaspoons unsalted butter
- 4-2 ounce Kona crab claw (meat only, or crab meat or your choice)
- 4-1/2 inch thick halibut filets, 3 to 4 ounces each (or substitute halibut, sea bass, red snapper, or other favorite fish)*
- black pepper
- 2 tablespoons oil
- 4 ounces limu, Hawaiian seaweed (or substitute seaweed salad)
- 4 teaspoons masago caviar
*Chef Yamaguchi prefers moi.
- Heat the oil in a small, non-reactive saucepan, over medium heat. Add the shallots, lemon grass, ginger and garlic, sautéing until a golden brown, 30 to 50 seconds.
- Pour in the clam stock and coconut milk and reduce liquid by slightly more than half, approximately 1 1/3 cups. (This could take 30 to 40 minutes).
- Remove from the heat, whisk in the basil and chilled butter. Reserve.
- Preheat oven to 375ºF.
- Lay a piece of parchment paper on a sheet pan and lightly brush with a little of the butter. Cut each potato into eight, 1/8-inch thick rectangles, 2 inches wide by 3 inches long (a total of 16 slices). Place each piece on the parchment paper and lightly brush each slice with butter.
- Season with salt and pepper, place another piece of parchment over the potatoes. Transfer to the oven and bake for 10 to 15 minutes until slightly browned and tender. Reserve.
- Melt the butter in a sauté pan over medium heat.
- Add the garlic, green onion and sausage, sautéing for 30 seconds.
- Add the bell pepper and corn, cooking an additional 1 1/2 minutes. Reserve.
- Melt the butter in a sauté pan, add the edamame, season with salt and pepper and heat through. Reserve.
- Heat the butter in a small sauté pan over low heat, add the crab and heat through. Reserve.
- Prepare the fish by slightly flattening the filets to even them out, if necessary. Season with salt and pepper.
- Heat the oil in a large sauté pan over medium-high heat. Add a filet with the skin side down, pressing down on the fish with a metal spatula on the fish for 10 seconds.
- Continue with each filet in the same manner. Cook 1 to 2 minutes, until golden brown, turn the fish over and finish cooking another minute or so. Remove from the heat and immediately start the plating process.
- For each serving, lay one piece of the potato on the bottom of a large pasta-style bowl.
- Spoon out 2 tablespoons of the edamame on the potato.
- Cover with another slice of potato and cover that with 1 tablespoon of the corn mixture. Lay another slice of potato and arrange the crab meat on top.
- Place the fourth layer of potato on top and add the sautéed fish.
- Add 2 to 3 tablespoons of sauce to the bowl, garnish with the limu and caviar and serve immediately.
Yield: 4 servings