Linda’s Oriental Sea Bass with Roasted Onions & Mashed Potatoes

We love Friends who come and visit Cape Cod often – and when they are great cooks and pitch right in, it’s even better.  Our dear friend, Linda Friend (yes, that’s really her name) is a fabulous cook!  When you are invited to one of the Friend’s parties, it’s the first thing you put on your schedule.

A former flight attendant with US Air whose primary routes were Paris and Rome,  Linda is the go-to person when traveling to Europe and looking for great places to eat!  She was one of the first persons to open a gourmet take out shop, Just Friends (think Silver Palate and Barefoot Contessa) in North Andover, MA.  Her table settings are as beautiful as her food; there is always something special.

We were recently treated to Linda’s Oriental Sea Bass over which we are still salivating.  And added to make her plates even more appetizing, Linda roasted a sweet onion and filled it with creamy mashed potatoes.  Here she shares her recipes with us.

Oriental Sea Bass with Roasted Onions & Mashed Potatoes
Serves 4-6

4-6 -8 oz. fillets of Sea Bass
3-4 Tablespoons low sodium teriyaki sauce
3-4 Tablespoons freshly squeezed orange juice
2 Tablespoons honey
1 Tablespoon minced ginger
6-8 scallions, chopped
1 teaspoon orange zest
Black pepper to taste

1 small carrot, julienned
1 small zucchini, julienned
1 teaspoon extra virgin olive oil (EVOO)

Preheat oven to 400 degrees

Place fillets in a baking dish and roast for 20-25 minutes, depending on the thickness of the fillets.

Meanwhile, combine the teriyaki sauce, orange juice, honey, ginger, minced garlic, scallions and black pepper,  Pour this sauce over the fish for the last 5 minutes of cooking.

In a small skillet, heat the EVOO and lightly saute the carrot and zucchini.  Season with black pepper.  When the fish comes out of the oven, plate it and spoon some of the sauce over it.  Then top with some of the julienned carrot and zucchini.

Roasted Onions with Mashed Potatoes

1 large sweet onion for each of your dinner guests
Mashed Yukon Gold or Russet potatoes, mashed with butter, skim milk, Parmesan cheese, salt and pepper to taste

Trim a small amount off the root end of each onion, so that it will stand firmly.
Trim about a 1/2 inch slice of onion off the top of the onion and, after brushing the onion and the onion top slice with olive oil, place the top slice back on the onion.  Bake in a 375 degree oven for one hour and 15 to 20 minutes.  Cool.

When cool enough to handle, very carefully scoop out the middle of the onion, leaving several layers of onion, and finely chop what you have scooped out.  Saute the chopped onion in 1 -2 Tablespoons butter and then add to the mashed potatoes.  Put the potato mixture back in the onion.*  Roast in a 375 degree oven for 20-25 minutes.

*You can make the potato stuffed onions a day ahead to this point and refrigerate, covered.  Take them out of the refrigerator for 30 minutes before baking.  Then bake in a 375 degree oven for 20-25 minutes.

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Franck’s Mashed Potatoes

                                            Franck’s Mashed Potatoes

This recipe comes from Oceania Cruise Lines Corporate Chef, Franck Garanger.  It was one of the recipes shared in their Paris Bistro cooking class.  It’s one of the best mashed potatoes that we have ever tasted, plus it is easy.  The recipe serves 4 to 6 unless you really love lots of mashed potatoes.

Franck’s Mashed Potatoes (Serves 4 to 6)
1 lb. russet potatoes, peeled
1/2 cup heavy cream
1/4 cup whole milk
Pinch of freshly grated nutmeg
8 tablespoons unsalted room temperature butter, cut into pieces
1 teaspoon kosher salt

In a medium saucepan, combine the potatoes with enough salted water to cover them by at least 1 inch, and bring to a simmer over med-high heat.  Adjust the heat to maintain a simmer and cook until tender when pierced with a paring knife, about 25 minutes.  Drain and let cool for 5 minutes.
While the potatoes are cooling, combine the cream, milk, and nutmeg in a small saucepan over medium heat, stirring until the mixture is hot.  Remove from the heat.
Pass the potatoes through a potato ricer (if you ideally have one, or mash with a potato masher) into a clean saucepan.  Place over medium-low heat and stir with a wooden spatula for 5 to 10 minutes to remove any excess water and dry the potatoes.
Gradually stir in the hot cream mixture with the spatula, a little at a time.  Adding it slowly allows the potatoes to absorb it gradually, resulting in creamier mashed potatoes.  Stir in the butter pieces a few at a time until fully incorporated, and then add the salt.

Bon Appetit!!!

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