Celebrity Chef Paul Mattison Makes Savory Crepes With Caviar

By: Rachelle Lucas

ADD TO FAVORITES

Did you watch Celebrity Chef Paul Mattison on WCTV yesterday? If not, here's a link to the video so you can see him make savory crepes with caviar -- how decadent.  

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

Serves 6

For the crêpes:

10 oz. Idaho potatoes, peeled and roughly chopped

1½ oz.  all-purpose flour

2 eggs

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

 
Procedure:
 
In a small sauce pot, cover potatoes with water. Add salt and cook until tender. Drain and return potatoes to the pot. Stir over medium-high heat to dry potatoes. Remove from heat and run potatoes through a food mill or ricer into a bowl. Let potatoes cool to room temperature. Once cool, fold in flour. Whisk in eggs and then egg whites. Season to taste and finish with cream.

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:
 
1 tablespoon butter
 
2 shallots, finely chopped
 
¼ cup white wine
 
juice of 1 lemon
 
1 cup heavy cream
 
5 tablespoons butter
 
to taste, Mote Marine caviar
 
to taste, salt and pepper

Procedure:
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.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s™
®Chef Paul Mattison, 2012

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