Chef Paul was kind enough to share the recipe for this special dish below. And, in case you felt a little intimidated about making this at home, Chef Paul hosts cooking classes and wine dinners down in Sarasota where you can learn all kinds of useful tips and tricks to use in your own kitchen -- perfect timing right before the holiday season.
If dining out is more your style, Chef Paul has several restaurants in the Sarasota area, including Mattison's Bayside, Mattison's City Grill and Mattison's Forty-One. Each has its own unique menu and innovative cuisine with a focus on supporting local farmers and suppliers.
Be sure to check out the video link above and watch him in action. Here's the recipe:
Chef Paul Mattison's Crêpe Parmentier with Wild Salmon and Mote Marine Caviar Butter Sauce
For the crêpes:
10 oz. Idaho potatoes, peeled and roughly chopped
1½ oz. all-purpose flour
3 egg whites
½ oz. double cream
6 very thin slices of wild salmon (2x2 inch squares is perfect)
As needed, clarified butter
To taste, salt and pepper
To Finish: In a large nonstick pan over high heat, warm 1 tablespoon of clarified butter in pan. When butter is hot, pour in as many 2-inch circles of batter as will fit in pan. Quickly top each crêpe with wild salmon. When edges of crepes start browning, carefully flip each crêpe and cook another 20 seconds. Repeat as needed.
For the Mote Marine Butter sauce:
Heat 1 tablespoon butter in a sauté pan. Add shallots and cook until softened. Season with salt and pepper. Deglaze with white wine and lemon juice and cook until nearly dry. Add cream and reduce to thick, creamy consistency. Take off heat and slowly whisk in butter. Just before serving add desired amount of caviar to sauce. Adjust seasoning with salt and pepper.
Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s™
®Chef Paul Mattison, 2012