This June my husband and I celebrated our 5th anniversary! Since it fell on a Wednesday, we decided we would make a trip to the store, buy everything we needed, and cook together – we planned an actual night out for Friday.
We came up with a few ideas, then my husband mentioned the recently purchased Trotter’s book I had gotten. When we saw the Poached Salmon with Lobster Potatoes and Veal Stock Reduction, we thought it would be perfect with a bottle of champagne, and made a list. Of course we made our own variations. The poached fish itself was actually nothing to write home about, so we recommend searing yourself a delicious filet mignon and serving it with the potatoes and sauce, we are sure you will love it.
The steak is served with the most decadent mashed potatoes including lobster and creme fraiche. The Veal stock reduction is not something you can skip out on, but if your like me, and didn’t have the time to make your own stock – you can buy some, it does not compromise the taste.
Veal Stock Reduction – 1/2 cup
2 tablespoons shallot, chopped
2 tablespoons garlic, chopped
2 teaspoons unsalted butter
1/2 cup red wine
3 cups Veal stock
1 teaspoon dried tarragon
Sweat the shallots and garlic in a small saucepan with butter. Deglaze with red onion and reduce to a glaze. Add the veal stock and reduce by half. Add tarragon let simmer for 30 seconds, and strain.
Grilled Steak with Lobster Potatoes and Veal Stock Reduction – serves 2
1 large Idaho potato, peeled
4 tablespoons unsalted butter
2 tablespoons creme fraiche
2/3 cup cooked, chopped lobster meat
1 piece of fried bacon, crumbled
Kosher salt and freshly ground black pepper
2 6oz filet mignon
1/2 cup Veal Stock Reduction
Boil the potato until soft, and pass through a ricer. While it’s hot, whisk 4 tablespoons butter, bit by bit into the potatoes. Then whisk in the creme fraiche and fold in the lobster and crumbled bacon. Keep the potatoes over a double boiler, while you grill your steak and warm up the reduction.
Season steak with salt and pepper, and grill to your preferred temperature.
To serve: Place a large dollop of potatoes in the center of both plates, to each mound with a steak, and drizzle the Veal Stock Reduction around the potatoes.
The photos are of the original dish we made, and if you would like the recipe for the poached salmon, just send me a message.