Sunday, March 1, 2009

Potato - Ginger white sauce

This sauce goes really well with the Salmon recipe (prior to this one)
It is pretty easy to make and can be used on stuff like the fish or vegetables.

Take the potato and cut into quarters and boil in water until tender. About 10 minutes at boiling.
Remove from heat, rinse in cold water and let drain and dry.

Meanwhile , back at the cutting board....

Take a piece of ginger and remove the skin, mince fine, in a small sauce pan, combine the shrimp stock, olive oil, ginger and 2 tbs mayonnaise. Bring to a low boil and let it simmer for a few minutes, add the cream ,whisk and let simmer 2 minutes more.

Remove from heat and blend with a stick blender until smooth. Taste and season with salt and white pepper.

Back at the cutting board, remove the skins from the potatoes, if you used white potatoes you could leave the skin on, but the presentation is better sans skin.
Cut the potato into 1/4 inch dice. Set aside until service.
Cut chives into tiny 1/8 inch pieces, set aside until service.

Just before the fish is ready ( If using the salmon recipe) put the pan back on the heat, toss in the potatoes and reheat to serving temperature, adjust seasoning one more time.

Plate the fish, put the sauce half on the fish and half off. Top with chopped chives and Serve!

* You may have to add a little more cream if the quantity of potatoes absorbed the liquid, to your desired constancy.

Stuff you will need:

1 Large potato to yield 1 cup fine diced potato.
Knob of fresh ginger..
1/2 cup shrimp stock or caldo de camarones.
1/4 cup extra virgin olive oil
1/4 tsp Kosher salt
1/4 tsp white pepper
1/4 - 1/3 cup cream
2 tbs mayonnaise
2 tbs chopped chives

1 comment:

Jessica said...

This was a fabulous recipe to find. I have been looking for a nice ginger white sauce for awhile now. THANKS!

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