Brabant Potatoes Recipes

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BRABANT POTATOES



Brabant Potatoes image

This was my Mom's recipe....I have no idea where the 'Brabant' name came from, nor do I know where she got the recipe!

Provided by Hey Jude

Categories     Potato

Time 37m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium baking potatoes, peeled and cut into 1/2-in . cubes (about 2 lbs.)
2 tablespoons vegetable oil
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup chopped scallion
2 tablespoons chopped fresh parsley
1 tablespoon Worcestershire sauce (Use vegetarian version to make this recipe vegetarian.)
2 garlic cloves, minced
1 tablespoon butter

Steps:

  • Cook potatoes in boiling water to cover, 4 to 5 minutes until almost tender. Drain and cool slightly.
  • Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, salt and pepper. Cook, shaking pan back and forth and turning potatoes often with a pancake turner, 12 to 15 minutes until golden brown and crisp. Add the scallions, parsley, Worcestershire and garlic. Shake pan about 1 minute. Add butter and continue shaking pan and turning potatoes until butter melts.

Nutrition Facts : Calories 212, Fat 9.8, SaturatedFat 2.8, Cholesterol 7.6, Sodium 505.9, Carbohydrate 29.4, Fiber 2.7, Sugar 1.8, Protein 2.9

TROUT ALMANDINE WITH BRABANT POTATOES



Trout Almandine With Brabant Potatoes image

Provided by Emeril Lagasse

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 pounds Idaho potatoes, peeled, medium diced
Salt
12 tablespoons butter
2 tablespoons minced shallots
1 teaspoon chopped garlic
Freshly ground black pepper
Four (6-ounce) trout fillets or red fish
2 cups flour
2 eggs beaten with 2 tablespoons milk
Emeril's Original Essence or other Creole seasoning
1 cup sliced almonds
Juice of one lemon, about 2 tablespoons
2 tablespoons chopped fresh parsley leaves

Steps:

  • Preheat the oven to warm, about 170 degrees F. Preheat an electric fryer to 365 degrees F and fry the potatoes until golden brown, drain and set aside, season with salt. Alternatively you may fry them on the stove in a Dutch oven.
  • In a large saute pan, over medium heat, melt 4 tablespoons of the butter. Add the shallots, garlic, and potatoes, season with salt and pepper and saute for 2 minutes. Transfer the potatoes to the oven to keep warm while you are cooking the fish. Season the fillets, flour, and egg wash with the Essence. Dredge the fillets in the seasoned flour, coating completely. Dip each fillet in the egg wash, letting the excess drip off then dredge the fillets back into the seasoned flour, coating completely. Set aside.
  • In a large cast-iron skillet set over medium heat, melt 4 tablespoons of the butter. Add the fillets and pan fry until they are golden brown, about 3 to 4 minutes on each side. Remove the fish from the pan, drain on paper towels set over a plate, then transfer to fish to the oven to keep warm. Wipe out the skillet. Melt the remaining 4 tablespoons butter. Add the almonds, season with salt and pepper and saute for 5 minutes or until the almonds are golden. Remove from the heat and stir in the lemon juice and parsley. To serve, spoon the potatoes in the center of each plate. Lay the fish on top of the potatoes. Then spoon the almond butter sauce over the fish.

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