Seafood Tart In A Crispy Potato Crust With Salsa

FISH PIE WITH POTATO CRUST

Steps:

• Boil the potatoes for 10-15 mins until tender. Drain and mash with the nutmeg, cream, butter and some seasoning. Leave to cool slightly, then stir in the egg yolks and chill until ready to use.
• While the potatoes cook, make the sauce. Heat the butter in a large pan. Add the shallots, fennel seeds and star anise, and cook until the shallots are soft, about 5 mins. Add the vermouth, bubble and reduce until there is a syrupy glaze left - this will take 10-15 mins. Add the stock and continue bubbling until the liquid has reduced by half. Add cream and return to the boil for 2 mins, then strain and return to the pan.
• Heat oven to 200C/180C fan/gas 6. Add the fish pieces to the cream sauce and poach for 2 mins until just cooked. Fold through the peas, hard-boiled egg and herbs, season and add a little lemon juice. Portion the fish sauce into individual dishes or 1 large dish. Top with the mashed potato: either pipe on with a piping bag fitted with a star nozzle or simply spoon on top and rough up with a fork. Dot the top with a little extra butter, then bake for 15 mins for small dishes or 30 mins for a large one, until golden and bubbling.

SEAFOOD TART IN A CRISPY POTATO CRUST WITH SALSA

Steps:

• Place a large baking sheet on the middle shelf of the oven and preheat the oven to 450̊ F. Coat an 11-inch round tart pan (with a removable bottom) with nonstick cooking spray. Set aside. In a large bowl combine the potatoes, the cheese, the eggs, the salt, the pepper and the tarragon. Mix well. Press the potato mixture on the bottom and up the sides of the prepared pan. Set the pan on the preheated baking sheet and bake until the crust is set and light brown, about 15 - 17 minutes. Remove tart pan from the oven and set on a rack while preparing filling. Reduce oven temperature to 350̊ F. Heat the oil in a large skillet until hot but not smoking. Add the mushrooms, the garlic and the chili. Saute until the mushrooms begin to soften, about 5 - 6 minutes. Add the lobster, the crab and the shrimp. Cook for 3 minutes. Remove from heat and whisk in the cheese, the cream, the eggs and the tarragon. Pour the seafood mixture into the potato shell. Return the tart to the oven and bake until the filling is set and the top of the tart is golden, about 20 - 22 minutes. Remove from oven and set on rack for 15 minutes before cutting into wedges. Remove outer ring of tart pan. Cut into wedges. Serve warm or at room temperature, passing salsa. For salsa: In a medium bowl whip cream to soft peaks. Fold in sour cream, lemon juice, cucumber, chili, pepper and tarragon. Transfer to a small serving bowl and pass with quiche

CRISPY POTATO CRUST

Steps:

• Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt And egg until well combined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil.
• In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown.
• Spread grated cheese over bottom of potato crust. Spread out the onion and mushroom mixture over the cheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese.
• Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving.

SALSA-ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place potatoes on the prepared baking sheet; coat generously with cooking spray.
• Bake in the preheated oven until starting to brown, about 15 minutes.
• Combine oil, chili powder, and cumin in a large microwave-safe bowl. Microwave for 1 minute, stirring after 30 seconds. Add potatoes and salsa to the bowl; toss. Return to the baking sheet.
• Continue baking until potatoes are tender, about 15 minutes more. Squeeze lime over potatoes and sprinkle cilantro and salt on top.

POTATO CRUSTED SALMON (MICHAEL SMITH)

Steps:

• Preheat oven to 375°F.
• Grate potatoes through the large holes of a box grater into a medium sized bowl.
• Stir in horseradish, oil and salt and pepper mixing well.
• Pat crust onto top surface of filets and place in a baking pan or on a baking sheet.
• Bake until salmon is cooked through and the crust is golden and crispy, about 15 minutes.