With the skin on, slice potatoes horizontally to maintain a round shape.
Arrange the potato slices in an oiled perforated pan and steam for 9 min
Roast potatoes in the oven at 350 Fahrenheit for 9 min.
Slice the mushrooms thin.
Heat a rondeau or skillet on high heat
Add olive oil, onions, thyme and cook until the onions are translucent
Add mushrooms and cook on medium until cooked through
Bring them to room temperature, add them to a food processor and pulse slowly while slowly adding heavy cream, truffle oil, and salt slowly.
Set oven 375 degrees Fahrenheit with 100% humidity
Oil fish with olive oil and season both sides with salt
On the bottom of a casserole dish, align par-cooked Yukon gold potatoes in a circle
Place fish over potatoes and add the mushroom pate over the top of the fish and spread evenly
Ladle the vegetable stock over potatoes around the fish.
Put the casserole in the oven and cook for 11 minutes until potatoes are golden brown
Serve fish in a casserole dish. Sprinkle chopped parsley on top
Ingredients
Directions
With the skin on, slice potatoes horizontally to maintain a round shape.
Arrange the potato slices in an oiled perforated pan and steam for 9 min
Roast potatoes in the oven at 350 Fahrenheit for 9 min.
Slice the mushrooms thin.
Heat a rondeau or skillet on high heat
Add olive oil, onions, thyme and cook until the onions are translucent
Add mushrooms and cook on medium until cooked through
Bring them to room temperature, add them to a food processor and pulse slowly while slowly adding heavy cream, truffle oil, and salt slowly.
Set oven 375 degrees Fahrenheit with 100% humidity
Oil fish with olive oil and season both sides with salt
On the bottom of a casserole dish, align par-cooked Yukon gold potatoes in a circle
Place fish over potatoes and add the mushroom pate over the top of the fish and spread evenly
Ladle the vegetable stock over potatoes around the fish.
Put the casserole in the oven and cook for 11 minutes until potatoes are golden brown
Serve fish in a casserole dish. Sprinkle chopped parsley on top
