Norman Van Aken
Online event

Pan-Cooked Fillet of Key West Yellowtail with a “Belly” of Garlicky Mashed Potatoes and a Citrus Butter Sauce

Thursday July 29, 2021

Time:Class starts at 11:00 PM UTC

Duration:120 minutes


Online class
$35.00

Total:
$35.00
Book now!

Pan-Cooked Fillet of Key West Yellowtail with a “Belly” of Garlicky Mashed Potatoes and a Citrus Butter Sauce

Thursday July 29, 2021

This dish I learned in part when working with a woman born in Key West named Betty Howard. Betty lived in the Bahama Village area of town and likely learned this way with delicate fish from her family. It is simple but perfect like many simple things can be. You will also learn to make a classic ‘Beurre Blanc’ sauce which can take you to a magical place in sauce making you will use over and over again.

Recipes & Ingredients

Roasted Garlic

    • 4 large heads of garlic

    • 1½ - 2 cups of olive oil

    • 2 sprigs of thyme

    • 1 sprig of rosemary

    • 1 bay leaf

    • 12 black peppercorns

Citrus Butter Sauce

    • ½ Cup freshly squeezed orange juice

    • 3 Tablespoons Champagne vinegar

    • 2 shallots, peeled and sliced

    • 1 bay leaf, broken

    • 1 teaspoon freshly cracked black pepper

    • 3 Tablespoons heavy cream

    • ½ pound butter, cut into small pieces and kept very cold

     

Garlicky Mashed Potatoes

    • 12-16 new potatoes, peeled, diced, and put into a pot of cool water

    • 2 cups of heavy cream

    • ¼ cup of roasted garlic

     

Pan-Cooked Filet of Key West Yellowtail

    • 1 egg

    • 1 cup of half and half

    • salt and pepper

    • ¼ cup of flour

    • ¼ cup of clarified butter (or Ghee), to cook the fish in

    • 1 pound of trimmed and peeled asparagus

     


Equipment needed

Citrus Butter Sauce

    • Small, heavy-duty non-reactive saucepan

    • Whisk

    • Chinois, fine-meshed strainer

    • Bain Marie to keep the butter sauce warm

     

Garlicky Mashed Potatoes

    • Medium-large pot to cook the potatoes

    • Strainer to drain the potatoes well

    • Potato masher

Pan-Cooked Filet of Key West Yellowtail

    • Large Sauté Pan

    • Flexible spatula

    • Small ladle for the Clarified Butter (or Ghee)

     


About the host

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Norman Van Aken

Among his many masteries as a chef, Norman Van Aken is best known for introducing “fusion” into the lexicon of modern cookery. He is also known as the “founding father of New World Cuisine” – a celebration of Latin, Caribbean, Asian, American and African flavors.

 

He is the only Floridian Chef inducted into the prestigious James Beard Foundation’s list of “Who’s Who in American Food and Beverage”. He was a 2016 MenuMasters Hall of Fame inductee along with previous winners Wolfgang Puck and Jacques Pépin.