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Chef David Blackmon

David Blackmon's Healthy Easter Menu
Chef David Blackmon
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Catfish Croquettes w/ fruit salsa
6 Cooked Catfish fillets, cooled, roughly chopped.
1 cup Red Bell Pepper, fine diced
1 cup Mayonnaise
2 Jalapenos, seeded, deveined, finely chopped
6 Green Onions, both green and white, finely chopped
½ cup Cilantro, finely chopped
¼ cup Old Bay
¼ cup Worcestershire Sauce
2 cups Panko Breadcrumbs
3 cups Corn flake crumbs

Mix first 9 ingredients and form into mini patties with 2 oz scooper. Roll in Corn flake crumbs. Refrigerate until firm, about 1 hour. Bake in 425 oven about 8 minutes until heated through. Serve with Creole Remoulade Sauce or Fruit Salsa. Yield: 50 Pieces.

Fruit Salsa
1 Red Pepper, fine diced
1 cup Pineapple, diced
1 cup Mango or Papaya, diced
2 jalapeno peppers, seeded and finely diced
1 Red onion finely diced
1 bunch cilantro
¼ cup lime juice

Mix all ingredients. Chill.
Yield: 1 quart

Crispy Potato-Wrapped Salmon with Mustard Sauce and Wilted Spinach
1 large russet potato
Two 9-ounce pieces center-cut salmon fillet, skinned
Chives, minced
Vegetable oil for frying
1 bunch spinach (about 3/4 pound), stems discarded
3/4 stick (6 tablespoons) plus 1 tablespoon cold unsalted butter, cut into bits
2 teaspoons fresh lemon juice
1 teaspoon water
2 teaspoons whole-grain mustard

Cut each fillet as rectangle (about 5 inches by 2 inches) by trimming off uneven edges with a sharp knife. Season the fillets with salt and pepper, and sprinkle them with chives.
Cut the potatoes lengthwise into paper thin, long slices with a vegetable slicer or a mandoline. Do not rinse the potato slices as the starch will help the wrapped slices stick together.
Place the potato slices on the working surface, overlapping the slices until they can be wrapped all around the fish. Season the slices of potato with salt.
Center the salmon fillet in the middle of the potato wrap and fold the edges of the potatoes over the salmon to enclose it entirely.
Since the potato slices are not washed, the starch discolors the potato rapidly. To avoid any discoloration, cook the wrapped salmon fillets immediately.
To cook the wrapped salmon fillet, melt the butter and oil in a nonstick frying pan over high heat. Add the fillet, with the potato seam side down, and sautè until golden brown, about 3 to 5 minutes on each side.
While the first fillet is cooking proceed with more potato slices and wrap another fillet. Cook as soon as it is made. Continue with the remaining salmon fillets.
Transfer the wrapped salmon on a baking sheet. Preheat oven to 450 degrees. Just before serving place the potato wrapped salmon in the oven for 5 minutes.
In a skillet cook spinach in 1 teaspoon butter over moderate heat, stirring, until just wilted, about 1 minute. Season spinach with salt and pepper and transfer to paper towels to drain.
In cleaned skillet heat lemon juice, water, and mustard over moderately low heat, stirring. Add remaining 3/4 stick butter all at once and heat, swirling skillet constantly, just until sauce is creamy and butter is incorporated. Sauce must not get hot enough to separate. Remove skillet from heat and season sauce with salt and pepper.

Mound spinach in center of 2 heated plates and top with salmon. Pour mustard sauce around spinach.


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