We left New York filled with great memories and a few trinkets. But, more importantly, we left with Todd and Chris Ann! They were staying with us for three days, because Todd had to attend one of the inaugural balls.
Monday night we had dinner planned at Chez Potler’s House! We invited our friends from Holland, Irene and Albert. With the sea beans as the dinner inspiration, the six of us shared a wonderful meal!
The menu:
Macadamia encrusted rockfish with lime, cardamom beurre blanc and sea beans
Turnip potato mash
Sauteed beet greens
The Rockfish Recipe: (serves 6)
2-2.5 lbs. fresh Rockfish (approx. 6 oz. per person)
1 tsp. salt
1 tsp. pepper
1 tsp. cardamom
1 C. macadamia nuts, ground in a coffee grinder or small food processor
1 C. panko crumbs
olive oil
1/2 C. fresh sea beans
1. Score the skin side of the fish.
2. Mix together the salt, pepper and cardamom in a small bowl.
3. Lightly dust the fleshy side of the the fillets with the cardamom mixture.
4. Mix together ground macadamia nuts and panko crust.
5. Coat the fish with the panko mixture.
6. Drizzle enough olive oil to coat the bottom of a saute pan and heat on medium high.
7. Pan sear the fish, skin side first. Approx. 2-3 min until the skin is crispy.
8. Flip fish and cook another 3 min. (Don’t over cook.)
9. Put fish on plate, drizzle with beurre blanc and top with sea beans.
Lime Cardamom Beurre Blanc
4 Cardamom pods (smashed to expose the seeds)
1 tsp. peppercorns
1 shallot fine dice
1/4 bottle of whit wine
1 stick of butter, cut into small cubes
3 limes, juice of…
1. Combine lime juice, wine, shallots, peppercorns and cardamom in a sauce pan. Heat the pan to medium low and cook until reduced, to almost dry.
2. Turn heat down to low and stir in butter a couple of pieces at a time until the butter is melted.
3. Strain the sauce before using.
Please let us know if you try this recipe! We’d love to hear what you think!!
